Move over acai bowls, there’s a new food trend we’re about to become obsessed with. Meet poke (pronounced PO-KAY), a Japanese-inspired, Hawaiian rice bowl served with raw fish, avocado, mango, vegetables and a soy sauce-based seasoning.
Poke is the Hawaiian verb for “section” or “to slice or cut” and refers to the way the fish is cubed in the dish. While poke itself is centuries old -- with the present form of poke becoming popular in the 1970s -- the refreshing Hawaiian dish has more recently taken off in Los Angeles and New York, and is gaining momentum internationally.
It’s no surprise poke is becoming so popular in the health-conscious food community. It’s packed with lean protein, whole grains, healthy fats and vegetables and is gluten free.
Poke is generally made with yellowfin tuna that is cut into cubes -- however, modern fusions are using raw salmon, smoked octopus and shellfish which are marinated in Japanese-inspired condiments.
If you’re keen to give poke a try (or a poke, so to speak), more and more poke-dedicated restaurants and eateries are emerging in Sydney and Melbourne. Melbourne restaurant Tokyo Tina is believed to be the first in the state to serve the Hawaiian dish, putting their own spin on it by using five-grain rice and sustainable salmon.
Or why not make your own poke? Here's a step-by-step guide to making a poke bowl like a true Hawaii local.