Poké is an Hawaiian dish of seasoned raw fish. By itself it is not a full meal, it needs a starch and vegetable side dishes. Normally, I would set these each out in separate bowls, so my diners could take as much or as little as they wanted of each item. However this time I thought I would get a bit fancier. I decided to turn this meal into a Japanese-Hawaiian fusion as a poké chirashi sushi—scatter sushi. Chirashi sushi is sushi rice with various ingredients attractively scattered over and around it.
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Poké is an Hawaiian dish of seasoned raw fish. I have hesitated to make poké as a main dish, because of the expense of buying enough sushi grade ahi from the local Japanese markets for a good sized serving for each of five people. I found an inexpensive source for ahi at my friendly local Hawaiian market—Kumar’s Island Market. I ended up buying 2 pounds. When I told my son-in-law Chris about this he asked me to save him a half a pound for his own poké recipe. Chris went to graduate school in Hawaii for three years, so he knows poké.
Adapted from Kumar’s recipe
Poké is an Hawaiian dish of seasoned raw fish. By itself it is not a full meal —as I thought about it—I decided to turn mine into a Japanese-Hawaiian fusion as a poké chirashi sushi—scatter sushi. Chirashi sushi is sushi rice with various ingredients scattered over it.
Last week, Jan and I went over the hill to Santa Cruz to visit her “new” brother. While we were there, we stopped by a large book store that was going out of business. The cookbook section was fairly picked over, but as I was perusing the fiction section I found a book Izakaya: Japanese Bar food—someone had obviously picked it up and then changed their mind, leaving it “where ever.” Their loss, my gain. This Sunday, I decided to make a Japanese bar style dinner.