Hot. Hot. Hot. It’s the only way to describe the poke bowl craze that’s sweeping the country. What started centuries ago as a hearty and inexpensive meal for Hawaiian fishermen has become the latest food trend to arrive on the mainland.
Poke (pronounced “poy-kay”) means “to section,” “slice” or “cut” in Hawaiian. Traditionally, a poke bowl is made with tuna diced into thick cubes, but the dish has since morphed into a picture-worthy menu option for both fish lovers and vegetarians alike. In fact, Bon Appetit insists that poke is such a ubiquitous term that it can mean anything chunked.
Today, acclaimed poke spots can be found everywhere from California to New York. In the battle of the food trucks, poke trucks attract as many customers as trucks serving Korean barbecue –another hot food trend. As diners have grown more comfortable with raw fish (the sushi phenomena didn’t begin until 1973, with the creation of the California roll), and the popularity of grain bowls has surged, more and more people see poke bowls as a convenient and accessible way to get a healthy meal. Of course, you don’t need to go to a Hawaiian-themed restaurant or seek out a poke food truck to enjoy the latest food craze. These three poke-inspired bowls are perfect for making at home.