Poke Bowl Recipe - NYT Cooking

A vibrant mix of sushi-grade fish, sticky rice, crunchy vegetables and creamy avocado drizzled with spicy sriracha mayo, a poke bowl is just as much fun to look at as it is to eat Poke, which roughly translates “to cut crosswise into pieces” in Hawaiian, was born out of a no-waste scenario While the exact timeframe is uncertain, Polynesians inhabiting what is now the Hawaiian Islands chopped leftover cuts of their daily catch into bite-sized pieces and seasoned them with salt and other ingredients
A vibrant mix of sushi-grade fish, sticky rice, crunchy vegetables and creamy avocado drizzled with spicy sriracha mayo, a poke bowl is just as much fun to look at as it is to eat. Poke, which roughly translates “to cut crosswise into pieces” in Hawaiian, was born out of a no-waste scenario. While the exact timeframe is uncertain, Polynesians inhabiting what is now the Hawaiian Islands chopped leftover cuts of their daily catch into bite-sized pieces and seasoned them with salt and other ingredients. In the late 1800s, Japanese immigrants added soy sauce and rice to the dish. Eventually, poke made its way to the mainland and evolved into a customizable dish: The toppings listed here are just suggestions, so feel free to get as creative as you like, just make sure there is a balance of flavors and textures. Fresh fish is the star and should be sushi-grade and marinated for at least 1 hour. For a vegetarian version, try marinating cubed, firm avocado, and bulk up on the other ingredients. In the time that it takes to marinate, you can prepare the rice, or make use of leftover rice (you’ll need about 4 cups cooked). Don’t skip the spicy mayo to bring it all together.