Recipe: Mychael Henry. Written by: Jeff Masamori.
Poke, the Hawaiian verb for “to slice or cut,” is a raw fish salad that traces its heritage back to Hawaiian fishermen who would cut off pieces of their catch and season it for a quick snack. Our buddy Mychael Henry (@cookwilltravel) has elevated Poke to an art form, and spoiled us on our recent trip to Kauai with this recipe. Serves 2.
4oz Soy Sauce
2 tsp Grated Ginger, fresh
1/2 Japanese Cucumber, diced
1/2 Mango, diced
1 tbsp Lime Juice
2 tbsp Furikake Rice Seasoning
2 Cups White Rice, cooked
Maldon Finishing Salt
Rice: Cook two cups rice. Let chill to room temperature.
Avocado Puree: In a small non-reactive bowl mash avocado. To keep from browning immediately add lime juice. Pass through fine mesh metal sieve. Add pinch of salt and sugar to taste. Cover finished puree with plastic wrap, making sure no air is trapped, and set aside in fridge.
Poke: In medium non-reactive bowl combine fish and shoyu, then sesame oil. Add sugar and salt. Incorporate ginger, red onion, cucumber, scallions, and mango, making sure to mix well. Set aside in fridge.
Smear avocado puree on inside of bowl. Sprinkle with red pepper flakes. Add scoop of rice. Sprinkle furikake over rice. Spoon poke over rice. Finish with macadamia nut, sesame seeds, scallions, and Maldon finishing salt. Serve immediately.