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Poke is cooked and raw, hot and cold -- all at the same time. It resembles a beautifully crafted Chipotle burrito bowl, but with a sushi twist; it's both a comfort food and a healthy meal. And if we haven't convinced you to try one yet, this might: So, just how does one craft their very own tasty bowl of raw, chewy, sometimes crunchy goodness?
sushezi sushi maker youtubeTo find that out, we went to the land from which it came (Hawaii) and asked the experts: Al Cobb-Adams, owner of Da Poke Shack, currently number one on Yelp's Top 100, and chef Andres Bravo, a former sushi chef-turned-private chef for Hale Aina, who was trained at the famed 2-Michelin star Mugaritz and has privately cooked for a lineup of A-list celebs
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Turns out, it's both surprisingly easy and challenging -- and we wouldn't expect anything less. First, we begin with the basics: As the first layer of the bowl, rice counterbalances the fishy taste of the raw poke (which means "to cut into pieces" in Hawaiian). Chef Bravo recommends using white rice, seasoned with rice vinegar and chopped kombu or seaweed.
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Both chef Bravo and Cobb-Adams agree: Fresh fish is the most important ingredient in a poke bowl. The fresher, the better. Ahi tuna, or yellowfin tuna, is the most common choice used in the islands, but Cobb-Adams suggests bluefin tuna, commonly found on the East Coast, as the best option. When choosing a fish, consider these three things: smell ("Fresh fish should have a very light fish smell -- almost no smell," he says), color (fresh tuna should be a bright crimson red) and texture (firm to the touch).
sushi grade fish croydon Cobb-Adams has also tried using marlin and salmon, and says other fish varieties can be tested.
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He also strongly advises against using anything that is farm-raised or frozen. "Fish is one of the last free range meats you can buy," he says, adding that farmed fish are fed man-made foods -- "unnatural stuff" -- which turns the fish meat into "something else." Bravo first cuts his fish into filets, "like the ones you see in the window at the sushi bar," he says.
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Cobb-Adams is more daring in his approach. "You can almost do anything with poke," he says. "You can walk down the aisles of your supermarket and if you think it tastes good, throw it into your poke and toss it. Honestly, whatever tastes good to you." The Basics: sliced brown onion, chopped green onion, slices of avocado, lightly drizzled soy sauce, roe, cherry tomatoes and sesame seeds.
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ichiban sushi menu harapan indah(Recipe by Al Cobb-Adams, Da Poke Shack)
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"Everything I do is by taste and sight," Cobb-Adams says. "You can have a prime cut of ahi, but if you don't make it look presentable, people will look at it and say, 'That's gross! I won't eat it.' He says that contrast and color is an important part of a beautifully crafted poke bowl. For his clients, he sometimes adds fried wontons to the bowl to give it a nice crisp texture;
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