@dakikokiko
Whether or not you’re a foodie, you’ve probably seen a poke shop join the ranks of some of the best local food joints in your city. Poke bowls have quickly racked up trend points for being a tasty and healthy meal, so why not add one to your weekly meal rotation?
With a little help from Brooke Williamson — the season 14 winner of Top Chef and a chef at fast-casual Hawaiian restaurant, Da Kikokiko — you’ll be able to bring the flavors of a tropical paradise right to your kitchen. The best part? It couldn’t be easier to make.
Williamson gave us a few tips and her favorite recipes on how to make the best poke bowl ever.
Pick fresh fish. “I like to use sushi-grade fish, which means it’s meant to be eaten raw. To know if a fish is really fresh, the color should be bright, somewhat translucent, and shouldn’t smell fishy.”
Don’t mask its flavor. “All the other ingredients involved play a major role in what makes poke, but the star should be the fish. Don’t forget the sesame oil, but also don’t use so much that it overwhelms the subtleties of the delicate tuna.”
Lomi-Lomi Salmon Poke Bowl recipe courtesy of Da Kikokiko
Ingredients
6 ounces fresh salmon, cubed and cured
1 ounce scallion, sliced on bias
1 ounce Maui onion, sliced thin
1 ounce Persian cucumber, sliced
1 ounce hijiki seaweed
1 ounce tomato, cubed
2 ounces shoyu dressing (see recipe below)
1 ounce chili oil
1 ounce ikura (salmon roe)
12 ounces white rice
Shoyu Sauce:
1 cup soy sauce
1/4 cup granulated sugar
3/4 cup rice vinegar
1/4 cup mirin
1/4 cup sesame oil
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
Directions
1. In a bowl, add all of the ingredients and mix.
2. Cook 12 ounces of white rice following directions on label.
3. Serve poke over rice.
Yellowfin Tuna Signature Poke Bowl recipe courtesy of Da Kikokiko
Ingredients
6 ounces fresh yellowfin tuna, diced large
2 tablespoons scallions, sliced
1 tablespoon Maui onion, sliced
1 tablespoon hijiki seaweed
1 small pinch red chili flake
1 teaspoon toasted sesame seed
2 ounces shoyu sauce
2 tablespoons roasted macadamia nuts
1 teaspoon roasted sesame seeds
1 small pinch Hawaiian lava salt
12 ounces white rice
Directions
1. In a bowl, combine all of your ingredients except the macadamia nuts, sesame seeds, and salt.
2. Cook 12 ounces of white rice following directions on label.
3. Serve poke over rice.
4. Garnish with macadamia nuts, sesame seeds, and salt.
xx, The FabFitFun Team
