Poke is a traditional native Hawaiian dish that dates back to when ancient Hawaiians feasted on freshly caught fish after massaging it with sea salt, seaweed, and crushed kukui nuts. Today’s versions tend to be influenced by Asian cuisine, with ingredients that are marinated and served over a bed of warm rice. In this bowl, we’re going to replace the fish with tofu and veggies—which is not traditional but is healthy and delicious—and flavour with teriyaki. You could also buy some nori seaweed and have fun wrapping these ingredients into hand rolls.
Prep Time 25 Minutes
Total Time 55 Minutes
Serves 2
Ingredients
- ½ cup whole-grain rice
- 1¼ cups filtered water
- 2 teaspoons dry sake
- 1 (350g) block firm tofu
- ½ cup teriyaki drizzle, plus extra for serving
- 1 tablespoon rice vinegar
- 1 tablespoon pickled ginger (optional)
- ¾ cup cooked edamame beans (optional)
- ¼ cup shredded carrot
- ¼ cup chopped or ribboned cucumber
- 1 ripe avocado, sliced
- 1 green onion, chopped
- 2 sheets nori seaweed (optional)
- 1 tablespoon furikake seasoning (optional)
Methods
Pour the rice into a strainer and rinse until the water runs clear. Put the rice into a medium saucepan or rice cooker, pour in the water and sake, and give it a stir. If you are cooking the rice in a pan on the stovetop, cook over medium-high heat until the liquid has evaporated, about 15 minutes. Remove from the heat, cover, and let the rice sit for 15 minutes before checking that the rice is soft. Once the rice is done, fluff with a fork. If you are using a rice cooker, cook according to the machine’s instructions, let the rice sit for 15 minutes, fluff it, and let cool before proceeding to the next steps.
While rice is cooking, cut the block of tofu into 5cm cubes and coat with the teriyaki drizzle. (You can pan-fry or broil the tofu cubes for a crispy texture, if you like, or leave them uncooked.)
Transfer the cooked and cooled rice to a medium bowl. Add the vinegar and mix well.
To assemble the bowls, begin by adding an equal amount of rice to each bowl, then top with the remaining ingredients, sprinkling the furikake over the rice or other ingredients, if using.
Top with the extra teriyaki drizzle and serve.
