Hawaii is one of those places I only dare to dream about. It’s its own little magical world of Under the Sea melodies and creatures dancing in the sand. Don’t say you’ve never imagined yourself in a little mermaid musical in the coves of a Hawaiian retreat… just me? Hawaii has the energy about it that feels feel full circle in its love and respect for the island. I imagine giving it all away to build a Hawaiian hut, just steps from the ocean. I would spend my days sailing around the island (this is my daydream… don’t ask me how a vet nurse can afford a sail boat!), making friends with the local sea creatures, and feasting on fresh ingredients out of an acacia bowl.
Poke is an Asia American fusion dish. The heart of a poke bowl is raw fish, and what I can only describe as a sushi bowl. Poke is a native Hawaiian dish and topped with your favorite asian inspired ingredients. It is a local dish that Hawaiians take much pride and pleasure in, inspired by the melting pot of cultures and people that arrived on the island in its early days.
How to Create Poke without raw fish?
I am certifiably obsessed with sushi. Honestly, I’ve considered seeking professional help over it. Don’t get me wrong either, just because you eliminate animals from your diet, does not mean you simply just stop enjoying the taste. My mouth still waters at the idea of a spicy tuna roll, but it is just not serving my goals any more. I had to find another way to get my sushi fix.
The first time I marinated watermelon with my asian sushi inspired marinate, I may or may not have jumped up and down and clapped after. A regular occurrence in my kitchen, while my cat stares at me confused with his one eye. This dish, in combination with your favorite sushi toppings, satisfies any and all sushi loving craving that are rooted deep down in your soul. I recommend marinating watermelon overnight, it gives the watermelon that slippery texture of raw fish.
Leftovers
There is a high likely hood that you will have some leftover marinated watermelon. Honestly, I usually cut the entire watermelon up and marinate ALL OF IT. You can use the leftovers for other fun recipes like watermelon sushi rolls! Any excuse for sushi rolls, amiright? I would highly recommend cutting some large pieces ultra thin and using them as you would nigiri.
“May there always be warmth in your Hale, fish (or watermelon!) inyournet, and Aloha inyourheart.” Mahalo!
Vegan Poke Bowl aka sushi bowl. Asian marinated watermelon over sushi rice, topped with fresh vegetables, and sriracha mayo. This poke bowl has a kick so strong it'll take you all the way to Hawaii (but not quite Japan).
Ingredients
Watermelon Marinate
2 Cups Mini Watermelon, Cubed
1/4 Cup Soy Sauce
1 Tbsp Rice Vinegar
1 Tsp Sesame Oil
1 Tbsp Ginger, Grated
1 Tbsp Lime Juice, or 1/2 a lime squeezed
1 Tbsp Green Onion, Chopped
1 Tsp Sesame Seeds
1 Tbsp Seaweed Flakes
1/2 Tsp Red Chili Flakes
1 Tbsp Cilantro, Chopped
1 Tsp Brown Sugar
Poke Bowl
1 Avocado, Sliced
1/2 Cup Cucumber, Cubed
1/2 Cup Green Onion, Chopped
1 Cup Corn, Grilled
1 and 1/2 Cup Sushi Rice
1 Tbsp Vegan Butter
Pinch Salt
Sriracha Mayo
1/3 Cup Vegan Mayo
1 Tbsp Sriracha Sauce
Dash Lime Juice
Dash Rice Vinegar
Method
Method
Combine watermelon, soy sauce, rice vinegar, sesame oil, ginger, lime juice, green onion, sesame seeds, seaweed flakes, red chili flakes, cilantro, and brown sugar in a bowl to marinate in the refrigerator. When I’m impatient, I only marinate it for 30 minutes or so, but what a game changer to let it marinate overnight. Don’t say I never told you.
Prepare your sushi rice according to box instructions. Any rice will work, but this is my favorite.
While your rice is cooking, pan fry corn in butter and salt. I like mine to verge on the precipice of being burnt.
Prepare your poke bowl, starting with a heaping portion of rice. Top the rice with watermelon, corn, cucumber, green onion, and avocado. Drizzle some of the remaining marinate over the bowl.
Toppings: Lime Wedge, Sesame Seeds, Nori Paper, Jalapeños, and Sriracha Mayo.
Notes
Don’t panic if you don’t have seaweed flakes. I usually always nori paper on hand and just blend some up to make flakes. You can also just skip the seaweed all together. Lets be honest, this dish is going to be soul shaking no matter what you do. This bowl also has a healthy kick to it, so if that’s not your thing then I suggest skipping the red chili flakes. Lastly, there is a great frozen “roasted corn” from Trader Joes that I love putting in this dish!
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Hawaiian-inspired, this poke bowl without fish features layers of tofu poke, simple cucumber salad, fresh mangos, rice, avocado, and more! A colorful lunch or dinner is bursting with flavor and drizzled with an incredible but simple wasabi mayo sauce.
Hawaiian-inspired, this poke bowl without fish features layers of tofu poke, simple cucumber salad, fresh mangos, rice, avocado, and more! A colorful lunch or dinner is bursting with flavor and drizzled with an incredible but simple wasabi mayo sauce.
At their core, poke bowls consist of lean protein from fish like tuna or salmon, which are rich sources of omega-3 fatty acids, essential for heart health and cognitive function. The inclusion of fresh vegetables adds fiber, vitamins, and minerals, enhancing the meal's overall nutritional profile.
The origins of poke have deep, wide roots across the islands. Native Hawaiians have enjoyed the food for a very long time, with easy access to the water. Without refrigeration, salt was historically added to raw seafood as a way of preserving and keeping fish fresh.
In the Hawaiian language, "poke" means to cut something, and that's precisely what it's all about. Poke bowls are a delicious blend of marinated, typically uncooked seafood, paired with various veggies and drizzled with savory umami or soybean paste-based sauces.
Poke bowls are usually made with sesame oil, which is very calorie dense, and soy sauce seasoning, which is generally high in sodium. While sodium is an essential nutrient, it can raise blood pressure and increase heart disease risk in some people when consumed in excess.
Buddha bowls have been compared to Nourish Bowls (a non-vegetarian version) and to Poké Bowls (a Hawaiian raw fish dish). There are several explanations for why the name refers to Buddha.
A poke (pronounced "po-kay") bowl is a quick and easy way to pack in nutrient-dense fresh produce. Carefully selecting ingredients that stimulate the production of digestive enzymes can help to ensure that you are breaking down and absorbing all that nourishing goodness!
The number of calories in a poke bowl can vary widely depending on the ingredients and portion size. A standard serving can range from 500 to 800 calories. It's essential to be mindful of the toppings and sauces you choose if you're watching your calorie intake.
Poke is a traditional Hawaiian dish and sushi originates in Japan. Hawaiian food takes a lot of influence from Japanese food, but poke is Hawaiian. Traditionally, poke is made from ahi tuna or octopus (tako) that has been roughly cut into bite sized pieces and marinated with whatever was on hand.
Thanks to poke shops and supermarket poke counters, poke bowls are seemingly everywhere in Hawaii. The hearty serving of rice that anchors the dish transforms poke from a snack into a meal, but there are key differences with many Mainland versions.
By far the most popular poke adornment is tuna which is commonly referred to as ahi. Ahi is actually a Hawaiian word used to describe both yellowfin and bigeye tuna and dates back to ancient times. Today, ahi is a ubiquitous term used to describe all kinds of tuna from all over the world.
Protein: The main protein in a traditional poke bowl is raw, cubed Ahi tuna or salmon, but other choices include tobiko (fish roe), beef, chicken, and octopus. For vegetarians, protein options can include meatless options such as tofu and tempeh.
The pokebowl is sometimes compared to deconstructed sushi and the dish does look a bit like that. If you fancy the same flavours but bite-sized bites that you can put with your chopsticks in your mouth, then take a portion of sushi. The most basic version of poke is very much like sashimi.
Standard poke bowl recipes have a few key components: A base (usually sushi rice), protein (traditionally Ahi tuna, salmon, chicken, or tofu), a sauce (used to flavor the protein), and a garnish (often pickled ginger, wasabi, and sliced green onions).
C.C.: Generally speaking, poke would refer to raw pieces of tuna cut into cubes, then marinated with soy sauce and sesame oil and mixed with onion; though the variations go far beyond this generalization. Poke doesn't necessarily have to be tuna or even seafood, nor does it have to be raw or cubed.
Poke (/ˈpoʊkeɪ/; Hawaiian for 'to slice' or 'cut crosswise into pieces'; sometimes anglicised as poké to aid pronunciation as two syllables) is a dish of diced raw fish tossed in sauce and served either as an appetizer or a main course.
The base of a poke bowl typically consists of rice, but it can also be made with salad greens or noodles. Unlike a sushi rice bowl, poke rice bowls often contain larger chunks of fish, such as tuna or salmon, marinated in soy sauce and sesame oil.
Hobby: LARPing, Kitesurfing, Sewing, Digital arts, Sand art, Gardening, Dance
Introduction: My name is Amb. Frankie Simonis, I am a hilarious, enchanting, energetic, cooperative, innocent, cute, joyous person who loves writing and wants to share my knowledge and understanding with you.
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