Meaning to section or slice, poké is the Polynesian staple taking Instagram by storm – and Guy Jackson and Celia Ferrar’s recipes taste as good as they look. With Cape Town having its own mobile poké bar and several restaurants around the country, including Surf Riderz on the Durban beachfront, also having poké on their menu, it’s soon going to be served at many soirées. So why not give poké a try at home first, to see if you like it?
Ahi Poké Hawaiian Style
OUR homage to a contemporary Hawaiian-style poké, traditionally served with limu kohu (seaweed) and Hawaiian salt. We’ve tried to create a similar version with variations on these classic ingredients. Hopefully the taste will transport you to the islands! Cook the rice as per the cooking instructions and leave to cool.
240g white sushi rice
400g fresh yellowfin tuna, cut into 1.5cm cubes
2tbsp sliced Maui or sweet white onion
4tbsp spring onions (scallions), just the green tops, finely sliced
½ tsp toasted white sesame seeds
½ tsp toasted black sesame seeds
1 tsp alaea or Hawaiian sea salt (sea salt or Himalayan salt are good alternatives)
4 tsp toasted sesame oil
2 tbs tamari soy sauce
1 tsp grated fresh ginger
1 tsp black sesame seeds, lightly
1 tsp white sesame seeds, lightly
In a large mixing bowl combine the tuna, white onion, half of the
spring onions, half of the black
and white sesame seeds, and the
Mix all the marinade ingredients together in a small bowl, add
to the tuna and thoroughly
Serve immediately or leave to marinate for up to 1 hour.
Once ready to serve, spoon the cooked rice into 4 bowls and top with the fish and marinade.
Sprinkle the remaining sesame seeds and spring onions loosely over the top of the dish.
Pimp it: with beetroot, pickled baby corn, lotus root crisps and a few edible violet flowers.
The recently released cook book, Poké: Hawaiian-Inspired Sushi Bowls by Celia Farrar and Guy Jackson, has recipes that will inspire you and possibly make you the next poké master among your friends. Purchase the book here