If 2015 was the year that acai bowls hit mainstream, spreading from niche juice shops and hippie-vibe cafés to Jamba Juice, poke is the bowl food to watch for in 2016. A traditional Hawaiian seafood preparation — take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) — poke was (and continues to be) a major trend in the Los Angeles dining scene last year.
Hawaiian Style Homemade Poke Bowls are loaded with the freshest citrus ponzu flavored Ahi tuna, rice, cucumbers, avocado, edamame and mango. A drizzle of sriracha sauce and macadamia nuts for crunch are the perfect addition to this Hawaiian favorite
Poke (pronounced poh-keh), a raw-fish salad, is like the hamburger of Hawaii, ubiquitous at family gatherings, parties, tailgates, and supermarket delis across the islands. I've seen the Hawaiian word poke translated variously as "to chop" or "to cut crosswise," in reference to the way in which the fish is cut, so perhaps it's more accurate to say that poke is like the chopped salad of Hawaii.
SPICY TUNA POKE LETTUCE WRAPS Made by @bevcooks . Another amazing foodie to follow. @bevcooks. Also checkout her blog INGREDIENTS 1 pound sushi-grade ahi or yellowfin tuna 1 Tbs. soy sauce 1 Tbs. sesame oil 1 tsp Sriracha sauce (or sambal oelek) juice from half a lime (plus more wedges for serving) 1 tsp brown sugar 1/2 avocado diced 1/2 cucumber seeded and diced 2 scallions finely sliced 1 head butter lettuce rinsed and leaves separated 1 cup cooked white rice sesame seeds for garnish…