Give Two: Collected Five Poke Recipes – Ideal for Dinner

Long considered the food of the poor, poke, a dish native to Hawaii, has become so popular this year that it is featured on the menus of the city’s best restaurants. The literal translation of the word poke is “cut into cubes.” The classic interpretation of the poke is minimalistic and consists of rice, soy sauce and diced red salted fish. Such a dish can be called “sushi on a plate”.

In the early 1970s, the Hawaiians fished, peeled and diced raw fish without any heat treatment. Rice or nori was used for the garnish, and the dressing was made with soy sauce, wasabi, or ponzu (sauce made from citrus juice, mirin sweet rice wine, and dashi broth).

For many years Europeans did not pay attention to a simple dish, but after the resounding success of bowls, poke became popular throughout America and reached Russia – now, anything with cubes of raw fish in a deep plate is called it.

But what attracts us most about the Hawaiian dish is the ease of preparation, since the recipe does not take more than 20 minutes, and the ability to cook it from anything (literally, get all the vegetables and seafood out of the refrigerator).

Classic poker


Rice (any varieties for sushi) – 100 g

Raw salmon – 100 g

Cucumber – 40 g

Laminaria – 80 g

chives – 2-3 stalks

Teriyaki sauce – 1 tbsp l.

Sesame oil – 1 tbsp l.

Black sesame seeds – for serving


Boil rice in water without salt. Cut the salmon into neat large cubes, the main condition is that the fish is as fresh as possible. Season the fish with teriyaki sauce, stir and marinate for 10-15 minutes. Cut a cucumber into thin slices and finely chop the onion. Place the rice in a deep bowl and divide the cucumbers, onions, kelp and salmon cubes into separate segments on top. Sprinkle black sesame seeds over the finished dish and serve.

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Give Two: Collected Five Poke Recipes - Ideal for DinnerPoke with avocado and chuka


Rice (any varieties for sushi) – 100 g

Lightly salted salmon – 100 g

Corn – 40 g

Chuka – 40 g


Peanut sauce


Boil rice in water without salt. Cut all ingredients into cubes, corn can be used frozen (sautéed in butter) or canned. Place the rice on the bottom of a plate, top all the other ingredients, and season with the peanut sauce.

Poke with teriyaki chicken and eggs


Rice (any varieties for sushi) – 200 g

Chicken thigh without skin – 200 g


Vegetable oil – 2 tbsp. l.

Chicken eggs – 2 pcs.


Teriyaki sauce – 2 tbsp l.

Mirin – 1 tsp

Sugar – 0.5 tsp.

Potato starch – ¼ tsp

Grated ginger root – 0.5 tsp.


Stir in the teriyaki sauce, mirin, sugar, starch and grated ginger. Pour the chicken meat with the finished marinade and leave for two hours in the refrigerator. Fry the chicken in oil, adding the marinade, until the meat is glazed. Boil rice and eggs hard boiled. Cut the avocado into cubes or wide slices. Cut the cooled chicken into large cubes and place on a plate over the rice. Garnish with avocado and eggs.

Give Two: Collected Five Poke Recipes - Ideal for Dinner

Poke with quinoa and shrimp


Quinoa – 100 g

Tiger shrimps – 65 g

Sauce (sweet chili) – 20 g

Cherry tomatoes – 30 g

Lemon juice -1 tsp

Orange juice -1 tsp

Olive oil – 1 tbsp l.


Not a classic, but rather a European poke recipe. Combine vinegar, lemon and orange juice and season with boiled quinoa. Peel the shrimp, cut in half, and fry in olive oil and chili sauce. Chop cucumbers, avocados, tomatoes and collect the poke in a bowl, starting with the quinoa.

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Give Two: Collected Five Poke Recipes - Ideal for DinnerVegetarian poke with tofu


Brown rice – 100 g


Cucumber – 30 g

Tomato – 30 g

Chuka – 40 g

Tofu – 50 g

Sesame seeds – 1 tsp


Cut the tofu and vegetables into cubes, put the brown rice in a plate. Place the tofu on top of the rice, add the chuku salad and chopped vegetables and sprinkle with sesame seeds.

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