Poke bowls started centuries ago in Hawaii when fishermen would cut up their fresh catch, season it, and enjoyed after fishing. Fast forward to the 1970s, when Asian influences included soy sauce and other seasonings. Then, in the 2010s, poke exploded in mainland America, with a focus on rice bases and new toppings. Now, you’ll find poke bowls in many places, from food trucks to high-end restaurants.
Poke Meaning and Components
“Poke” in Hawaiian means “to slice” or “cut into pieces.” That’s exactly what happens to the ingredients before they go into your bowl. This simple cutting style connects old Hawaiian meals to what you eat today.
Healthy Poke Bowl Ingredients
Old-school Hawaiian poke bowl ingredients kept things simple. Fishermen would catch tuna, cut it up, add some salt and seaweed, and maybe some local nuts. Nothing fancy, but fresh and tasty.
Today’s poke bowls have more going on, including omega-3 fatty acids, vitamins, minerals, and whole grains. Most start with rice or greens as a base. Then comes protein, which is still commonly fish, but now chicken and tofu are options too. Last come the veggies and sauce, which evolve with creative twists, depending on the region and chef.
Poke Bowl Toppings
Traditional poke had just a few toppings, mainly seaweed, salt, inamona (roasted kukui nuts), chili pepper, and sesame oil. Today’s poke goes much further with tasty options like avocado, mango, crispy onions, cucumber, and radish. These new toppings change the whole experience and add more crunch and unique flavor profiles.
Poke Bowl Sauce
Earlier variations of poke bowls didn’t have much sauce, maybe just a splash of soy or sesame oil, but its seasoning was meticulous and tasty. Modern poke comes with all kinds of sauces, such as spicy mayo, ponzu, sweet soy, and wasabi mixes. These sauces borrow flavors from Japanese, Korean, and other Asian food styles to add an extra flair.
Some unconventional yet mouthwatering modern sauces include miso chicken, Korean BBQ pork, masago, jalapeños, and creamy Sriracha aioli, which add variety to the poke bowl experience.
Classic Hawaiian Poke Bowls
Even with all the new versions, the classic styles are still popular. Sometimes, the original ideas still meet those poke cravings.
Satisfying Salmon Poke Bowl
In the past, real Hawaiian poke rarely used salmon. They stuck with local fish like tuna. But salmon poke bowls have become popular because they’re rich and buttery. A good salmon bowl has cubes of fresh salmon, rice, cucumber, avocado, and green onions. For unique, newer versions, you might add crispy salmon skin or a tangy sauce.
Tasty Tuna Poke Bowl
Originally, Hawaiian people would dice reef fish, then fresh ahi tuna, and season it simply. Today’s tuna bowls add things like seaweed salad, edamame, and carrots. These ingredients enhance the fresh tuna’s flavor and texture, making for a delicious meal at any time.
Try the Best Poke Bowl in NYC
A great poke bowl should respect Hawaiian roots while trying new ideas. The best bowls include fresh proteins, expert preparation, creative dishes like poke burritos, and customizable toppings and sauces.
Whether you like keeping it simple or trying wild new flavor combinations, there’s a poke bowl for you. You can even bring poke bowls to your next catered event for a healthy meal option. Explore our multiple Poke Bowl NY locations to enjoy a mix of island tradition and contemporary ingenuity.
