A few years ago, our family vacationed in Hawaii and one of my favorite things to do was to try all the different varieties of Hawaiian Poke at the local supermarkets. Imagine a deli case filled with eight to ten different pokes (tuna poke is the most popular) instead of potato salad.
Traditional Hawaiian poke typically consists of fresh raw fish (think sushi quality) that is mixed with sea salt and limu seaweed. Nowadays, poke is made with other types of seafood such as octopus, crab and oyster, and additional ingredients like tomatoes, onions, hot sauce and wasabi. Poke reminds me of fish tartare except the fish pieces are typically bigger chunks.
My kids are not big fish eaters, but they do like sushi. I’ve been trying to get my boys to eat more fish over the years, and so far, fish tacos, Salmon with Thai Coconut Curry Sauce, and sushi are their favorites.
Last week, I found some sushi quality fish at a local Korean supermarket. The pack came with tuna, salmon and some sort of white fish. I decided to make a deconstructed sushi in the form of a Mixed Fish Avocado Poke Tower – it reminded me of the way I’ve seen tuna tartare served in some restaurants.
The addition of avocado was an afterthought after seeing a recipe for a Tuna Tartare Slider on Cooking Light. I didn’t think the boys would eat raw fish on a bun, so instead, I served this Poke Tower sushi style, with some snack-size seaweed sheets (you can find these at the Asian grocery store, Trader Joe’s and Costcos), and steamed rice. To enjoy this sushi style, just put a little steamed rice on a snack-size piece of seaweed, top with a spoonful of Poke, and eat – fun finger food.
This fits into my category of small bites – it can be served as an appetizer, or alongside other small bites. My kids love it when I put out a smorgasbord of little plates with lots of different little dishes to choose from.
This week, I’m participating in Food Network’s Sensational Sides event where No-Cook Sides are being featured. Please be sure to check out what all my foodie friends made for this event:
Jeanette’s Healthy Living: Mixed Fish Poke Tower
Feed Me Phoebe: Smoked Tofu Summer Rolls
The Lemon Bowl: Asian Cabbage Slaw With Mint and Scallions
The Cultural Dish: Caprese Salad
Cooking With Elise: Good for You Guacamole
Dishin & Dishes: Chicken Salad With Dried Cherries and Walnuts
Napa Farmhouse 1885: Cilantro, Ginger and Garlic Dip
Red or Green?: Avocado and Three Chile Salsa
Weelicious: Avocado Honey Dip
Devour: No-Cook Kale Salad Recipes
Made By Michelle: Swiss Chard Pesto
The Sensitive Epicure: No-Cook Vietnamese Spring Rolls
Domesticate Me: Shaved Brussels Sprouts and Cauliflower
FN Dish: Go Raw With Shaved Salads
- ¾ pound sushi-grade fish (tuna, salmon, yellowtail), cut into small dice
- 1 teaspoon gluten-free low-sodium soy sauce
- 1 teaspoon ponzu sauce
- 1 teaspoon sesame oil
- 1 scallion, minced
- 1 avocado, diced
- toasted sesame seeds, for garnish
- Snack Size Toasted Seaweed
- steamed rice
- Mix all Poke ingredients except for avocado together in a medium bowl.
- Use a round biscuit cutter to mold poke. Spoon avocado inside biscuit cutter. Press down gently. Spoon poke on top and press gently. Carefully lift biscuit cutter. Depending on the size of your biscuit cutter, this recipe will probably make two towers.
- Serve with toasted seaweed wrappers and steamed rice. Each person can spoon a little rice on top of the seaweed sheet, and top with some poke. Use your fingers to eat.