Betsy Fries
Poke is a traditional native Hawaiian dish consisting of raw chopped fish, rice, vegetables, seaweed, and different seasonings (such as furikake, shoyu, and spicy sauce). The word “poke” means “to slice” in Hawaiian referring to the sliced or diced fish.
Ingredients:
Sushi Grade Tuna (VERY IMPORTANT: It must be from a freezer section and labelled a sushi grade)
Toasted Sesame Oil
Rice Vinegar
Sesame Seeds
Green Onions
Sushi or Jasmine Rice, cooked and cooled
Seaweed Salad
Avocado
Shoyu Soy Sauce
Mayonnaise
Sriracha Sauce
Instructions:
Thaw Tuna in fridge on plate
Cube tuna and toss with soy sauce and sesame seeds
Mix a few spoonfuls of rice vinegar and sesame oil into the rice until seasoned to desired taste
Mix 3 parts Mayonnaise with 1 part Sriracha (a little less if you like it less spicy and vise versa)
Put seasoned rice in a bowl and pour some Shoyu Soy Sauce on top
Top with the cubed tuna, sliced avocado, and seaweed salad
Finely chop green onions
Drizzle spicy Mayonnaise-Sriracha sauce on top of tuna bowl
Garnish with green onions and sesame seeds
Poi is a polynesian Hawaiian dish consisting of a starch, usually taro root, plantains, or breadfruit. Poi is usually made by pounding the boiled starch with a mortar and pestle or a board and stone pestle.
Ingredients:
3-4 raw taro roots
Boiled water
Mortar and Pestle
Instructions:
Halve or quarter the raw taro roots
Place in a pot of boiling water and boil until soft enough to mash (similar to a potato consistency)
Take taro out of the pot when cooked through and mash with mortar and pestle until it becomes a sticky paste
Serve with a little bit of salt