Poké Bowls: 50 Nutrient-Packed Recipes for Hawaiian-Inspired Bowls

By Mary Warrington

A cute and fun guide to creating today’s big food sensation: delicious poké bowls!

Originating in Hawaii, poké bowls—most often, marinated sushi-grade fish tossed in a soy-based sauce accompanied by rice, vegetables, and other accoutrements—have become a hot trend in restaurants across the US. This fresh, easy-to-use guide gives you all the information you need to make the same beautiful recipes at home.

Featuring colorful photographs and illustrations, this cookbook includes recipes for all the bowl’s components: the base (fish, or alternatives like mushrooms and tofu); sauces, from shoyu and avocado to spicy ginger and garlic miso; crunchy elements, including nuts and wasabi peas; and toppings.

Complete with instructions for fast and fun assembly, Poké Bowls is the perfect gift for every foodie.

• Language: English
• Publisher: Union Square & Co.
• Release date: May 1, 2018
• ISBN: 9781454926801

Book preview

POKÉ BOWLS

50 NUTRIENT-PACKED RECIPES FOR HAWAIIAN-INSPIRED BOWLS

BY MARY WARRINGTON

author of Smoothie Bowls

STERLING EPICURE and the distinctive Sterling Epicure logo are registered trademarks of Sterling Publishing Co., Inc.

Interior text and photos © 2018 Mary Warrington

Cover and illustrations © 2018 Sterling Publishing Co., Inc.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means (including electronic, mechanical, photocopying, recording, or otherwise) without prior written permission from the publisher.

ISBN 978-1-4549-2680-1

For information about custom editions, special sales, and premium and corporate purchases, please contact Sterling Special Sales at 800-805-5489 or [e-mail].

sterlingpublishing.com

Cover design by David Ter-Avanesyan

Interior design by Gavin Motnyk

Illustrations by Sara Becan

CONTENTS

INTRODUCTION

RECIPES

BASES

Broccoli/Cauliflower Rice

Coconut Rice

Sprouted Grains

Basic Rice

Roasted Root Vegetables

MAINS

Beet-Cured Salmon

Crispy Honey Tempeh

Cooked Octopus

Spicy Tofu

Garlic-Fried Tofu

Sesame Roasted Mushrooms

SAUCES

Ginger Miso

Classic Spicy

Garlic Sesame

Wasabi Aioli

Teriyaki

Avocado

Classic

Macadamia Pesto

BBQ

Sweet Soy

Yuzu Ponzu

Thai Basil

Spicy Black Bean

Shiso Chimichurri

TOPPINGS

Poached Egg

Quick-Pickled Vegetables

Seaweed Salad

Pickled Red Onions

Mango Salsa

Crispy Shallots/Onions

Candied Sesame Brittle

Fried Wonton Wrappers

Garlic Chips

Purple Sauerkraut

BOWLS

Vegan Miso-Ginger Beet Bowl

Spicy Coconut Butternut Squash Bowl

Garlic Sesame Mushroom Bowl

Wasabi Aioli Sweet Potato Bowl

Teriyaki Salmon Bowl

Avocado Salmon Bowl

Beet-Cured Salmon Bowl

Macadamia Pesto Salmon Bowl

Avocado Hamachi Bowl

Barbecue Albacore Bowl

Crispy Honey Tempeh Bowl

Yuzu Ponzu Tako Bowl

Spicy Ginger Miso Tofu Bowl

Avocado Ahi Bowl

Thai Ahi Bowl

Spicy Black Bean Ahi Bowl

Classic Ahi Bowl

Classic Spicy Ahi Bowl

Yuzu Ponzu Shrimp Bowl

Garlic Sesame Rainbow Bowl

Ginger Miso Garlic-Fried Tofu Bowl

Shiso Chimichurri Crab Bowl

ACKNOWLEDGMENTS

ABOUT THE AUTHOR

INTRODUCTION

If you’ve been to any of the Hawaiian Islands, you’ve likely seen poke—cubed raw fish tossed in one of many sauce options—available in restaurants and in grocery stores. My first stop whenever I visit Hawaii is Foodland, a local grocery store, where I buy a poke bowl: white rice topped with a huge scoop of classic ahi poke. While poke has been a staple in Hawaiian food culture for decades, its popularity has recently spread to the mainland United States, where poke restaurants are popping up with increased frequency and creativity. This book aims to spark your imagination and provide a range of recipes, from traditional to completely new and unusual, for making your own poke bowls at home. You’ll find individual recipes for sauces, toppings, and bases, along with recipes for assembling a complete bowl.

History

In Hawaiian, poke (pronounced PO-kay) means to slice or cut—which could refer to anything being cut into pieces. More commonly though, the word poke is used in reference to sliced raw fish, often dressed with a simple marinade and tossed with green onions and crushed kukui nuts.

Poke began as a way for fishermen to use up scraps of uncooked fish—sometimes seasoned only with sea salt and combined with any leftover ingredients on hand, such as nuts and seaweed. Modern poke flavors have been heavily influenced by Japanese cuisine and often incorporate ingredients like soy sauce, wasabi, sesame oil, and more.

Types of Fish

Poke can be made from a variety of fish, but most commonly you’ll find ahi tuna (also called yellowfin tuna or bigeye tuna), salmon, hamachi, albacore, and tako (octopus). Generally these fish are served raw, with the exception of tako, which is cooked. You can sear or cook any of the fish used in your poke bowl, although we’ve only included one cooked-fish recipe in the book, along with a recipe