Poke (pronounced poke-ay) has been around for years, but you used to have to go to it’s native Hawaii to get it. Now, it’s a red-hot trend that’s popping up all over the place. It’s the perfect adjunct to the already-hot bowl trend!
Raw tuna is typically used for poke, but it’s not only the fish that makes the bowl: it’s the rice and the toppings, that cold fish with warm rice and crunchy, salty, and spicy. Poke purists say only fish, rice, and a soy dressing are needed; others will throw anything in there!
I love the idea of poke because it’s a really quick meal that’s easy to throw together. All of you who stare into the fridge at 530pm wondering what’s for dinner can do what I did to make this poke: run a bag of frozen cooked shrimp under hot water to thaw it, make a pot of rice (or use leftover rice), and mix up this delish dressing using mayonnaise (I use regular Hellman’s, nothing else), chipotle powder or sriracha, lime, and garlic. Everything else? Optional. Of course, I’d love for you to include some vegetables – avocado of course, crunchy radishes, cooked spinach, sprouts, shredded carrots, whatever you want and whatever you have. Even the most culinary-challenged person can make a great poke bowl! You can double this recipe if you want leftovers for lunch the next day – and trust me, you want leftovers for lunch the next day.
I’ve made poke with fresh raw tuna, and while it turned out well, I almost had to mortgage (okay, re-mortgage) my house to buy that fish. The price is idiotic, and I don’t expect any of you to hop down to the fish store to get sushi-grade tuna for $40 or $50 a pound or whatever it is in your area.
I personally don’t eat raw salmon (never mind why, trust me – you don’t want to know), and shrimps are so easy – I always keep a bag of them in my freezer.
This quick and delicious bowl uses shrimp, rice, and basically anything else you've got in your fridge!
- 2 cups cooked shrimp (I used baby shrimp. If you use regular shrimp cut them into thirds)
- 1/4 cup mayonnaise
- 1 t fresh lime juice
- 1/4 t chipotle powder or sriracha
- 1/8 t freshly grated ginger
- 1 clove small garlic or 1/2 large minced
- Soy sauce to taste
Combine the last five ingredients in a small bowl, then add the shrimp and mix to coat.
Assemble the poke bowl by putting a mound of hot rice on the bottom of the bowl, then topping with the shrimp mixture. Add the garnishes, sprinkle with soy sauce (or not, up to you), and eat!