Wednesday, April 6th, 2016
This is a coming trend: The sushi of tomorrow called poke, pronounced “poh-key’. The word refers to diced fish. Poke is a raw fish salad served as an appetizer in Hawaiian cuisine. Traditional forms are aku (an oily tuna) and he’e (octopus). Increasingly popular ahi poke is generally made with yellowfin tuna.
The hip food of 2016 is revisiting the concept of poke. The idea is simple. One marinates raw fish in soy sauce, sprinkles it with sesame seeds. and serves it over rice. It can be topped with avocado, kale, fresh tomatoes, soy bean sprouts, sea lettuce, small chili peppers, macadamia nuts, mango, ginger, or coriander, depending on your mood.
Deliciously exotic and healthy, this dish attracts customers looking for flavor and freshness. A number of casual restaurants, especially in Los Angeles and New York, have already made poke the house specialty.
Image source: NellyRodiLab