My most recent obsession for a between-class meal or snack has been a fresh bowl of poke, loaded with toppings and served over a scoop of sticky sushi rice. There is no shortage of modern poke spots close to the Berkeley campus, but the dish actually has a long history, originating in Hawaii centuries ago. It underwent Japanese influence in the 1970s and has gained global recognition in the last few decades. In the US, shops commonly serve customizable bowls, consisting of raw fish, rice, and greens with sauce and a variety of toppings. Since I’ve been on a recent hosting kick, I decided to try recreating the poke experience with some friends at home.
The melt-in-your-mouth raw fish is the defining ingredient of poke, and also the most difficult to procure. The terms “sushi-grade” or “sashimi-grade” aren’t regulated by a government body, but are instead up to the seller’s judgment. Fish that is safe to consume raw is usually frozen at a very low temperature for a certain amount of time to kill parasites, though for tuna, the freezing process is not considered necessary. In general, the safest fish— meaning the least likely to contain parasites— is tuna or farmed salmon.
I bought “sushi-grade” ahi tuna from my local grocery store, Berkeley Bowl Marketplace.The fish was offered either as a tuna loin or a more expensive pre-cut block for easy slicing into sashimi or cubes. I went with a chunk of the loin and asked for the skin and bloodline to be removed. A sharp knife at home is a necessity for slicing raw fish— I sharpened my knife right before preparing the fish, and still struggled a little when slicing. Even after watching a few YouTube videos, I still wasn’t the most confident in my slicing technique. I did my best to cut the tuna into strips, then cubes, making sure to slice perpendicular to the grain so the fish didn’t fall apart. Pre-sliced sashimi is also an option if slicing at home seems daunting, but the convenience frequently comes with a much higher price tag.
Sushi-grade fish is expensive and may not be readily available. A budget-friendly alternative to raw fish is tofu, which is a common protein to include in vegetarian or vegan bowls. I marinated and pan-seared some tofu to supplement my protein offerings, using the same marinade of soy sauce, rice vinegar, and sesame oil that I tossed the tuna in. Smoked salmon or canned tuna can also be used to top a bowl. While not technically “poke,” alternatives can create a fusion twist that is just as satisfying.
The seemingly endless variety of ingredients seen at poke shops was a fun and creative challenge to recreate at home. I looked through some local poke shop menus for inspiration, hoping to provide the same bright flavors and colors. I ultimately decided on sliced cucumbers, cherry tomatoes, avocado, canned pineapple, and seaweed salad. My friends and I built the base of our bowls from spring mix greens and brown rice, then added a range of toppings for crunch and flavor. Options included pickled ginger, kimchi, fried onions, sesame seeds, and furikake seasoning. Most of these ingredients can be found at an Asian grocery store or even the international aisle at your local grocery— I found everything in Berkeley Bowl’s Asian foods aisle. We even crumbled up some Trader Joe’s Chili and Lime Rolled Tortilla Chips to add on top. Next time, I’ll remember to add corn and edamame, which can both be bought frozen or fresh and easily cooked in the microwave or on the stove. More ideas include mango, carrots, purple cabbage, and crab salad. Experimenting and getting creative with your toppings is an easy way to add an extra element of fun to your poke night.
Making poke at home was a new and rewarding experience, and it made for a fun night of hosting. The process may seem challenging, but for a special occasion, it yielded great results. Still, if you’re intimidated by at-home preparation, be sure to visit your local poke shop to enjoy the same fresh flavors!