Hawaii Poke Bowls

Photo: IMG_6452.CR2: Sugar + Shake sugarandshake.com

Highway Inn Poke Bowl

David Cohen got this recipe from the brilliant Highway Inn, Honolulu. First established in Waipahu on Farrington Highway in 1947. The Highway Inn has been through three moves, expanded to three locations and is now helmed by the third generation of Toguchis.

Prep Time: 20 minutes

Total Cook Time: 40 minutes to 1 hour (depends on your rice cooker)

Ingredients:

• 5 ounces poke (see recipes following)
• 1 cup (8 ounces) cooked short- or medium-grain white rice
  brands marketed for use in sushi are appropriate; do not use mochi rice or long-grain rice
• Cherry tomatoes, halved
• Cucumber, sliced
• Salad dressing (see instructions)
• Furikake seasoning (Japanese seasoning for rice; can be found at Asian markets or online)
• Ocean salad (sometimes called seaweed salad; can be found at Asian markets)
• Pickled ginger
• 1 to 2 stalks green onion (scallions), finely cut

Method:

Prepare rice according to package directions. When rice has finished cooking, fluff rice with rice paddle and allow to cool slightly. (It should still be warm, but you don’t want the heat to cook the fish.) Toss tomatoes and cucumbers with your favorite salad dressing; we recommend miso vinaigrette or liliko‘i (passionfruit) vinaigrette. Scoop rice into serving bowl and sprinkle with furikake to taste. Top rice with poke and garnish with pickled ginger, ocean salad, tomatoes, cucumbers and green onions.

Hawaiian-Style Tuna Limu Poke

Makes enough poke for 3 poke bowls

Ingredients:

• 420 gm tuna (sushi or sashimi grade)
• Hawaiian Rock (Sea) Salt
• 1-2 tsp ‘inamona
  NOTE: ‘inamona is made from roasted kukui nut (candlenut); it can be found via online retailers. If you cannot find ‘inamona, roasted sesame seeds would add a somewhat similar flavour
• 100 gm Hawaiian limu (algae)
  NOTE: there are many different types of Hawaiian liuo, sometimes called “ogo,”. Edible seaweeds available in New Zealand would be okay substitutes.

Method:

Cut tuna into bite-size cubes, about 25 cms square, and transfer to a medium-size bowl. Sprinkle it generously with ‘inamona and salt. Mix in limu. Set aside. Can be prepared several hours to a day ahead; refrigerate if making ahead.

Shoyu-Sesame Tuna Poke

Makes enough poke for 3 poke bowls

Ingredients:

• 420 gm tuna (sushi or sashimi grade)
• 1 cup shoyu (soy sauce)
• 1.5 tsp brown sugar
• ¾ tsp Hondashi (bonito soup stock powder)
• 1/3 tsp mushroom seasoning powder
• 2½ teaspoons sesame seeds
• Rock (Sea) Salt
• 60 gm sweet or white onion, sliced
• ¾ cup sesame oil

Method:

Combine shoyu, brown sugar, Hondashi powder and mushroom seasoning powder and mix thoroughly. Cut ‘ahi into bite-size cubes, about ¾” to 1” square, and transfer to a medium-size bowl. Sprinkle the tuna generously with ‘inamona (if using), sesame seeds and salt. Add sliced onion. Pour shoyu sauce mix and sesame oil over and mix together. Set aside. Can be prepared several hours to a day ahead; refrigerate if making ahead.