posted on October 21, 2016 at 2:43 pm
The salmon bowl at Sushi Burri
Photo by Ted Golden
Over the summer, I went to a music festival on Randall Island off of Manhattan where all of the food was curated by Eater. (Yes, it was as hipster as it sounds.) There were all sorts of stands, tacos, famed Roberta’s pizza out of Brooklyn, Pasquale Jones, PDT slinging craft cocktails, and even a poke stand. Wait, raw fish salad at a music festival? The Hawaiian dish is having a moment, popping up in restaurants all across the country, and Atlanta, too, is on board with the trend.
Poke (PO-kay) has humble origins in Hawaii as a traditional dish sold at restaurants, convenience stores, and food shacks on the side of the road. The word “poke” means “to cut” in Hawaiian, and that’s exactly what the dish is—a chopped and chilled salad of diced raw tuna, salmon, or other fish dressed in sesame oil, soy sauce, sliced sweet onions or green onion, and sesame seeds.
Recently, Poke-centric restaurants have sprung up over the country selling items like poke bowls, which include toppings such as sliced ginger, edamame, sesame seeds, and, of course, poke, served over rice. Think of these bowls as deconstructed sushi. Depending on which toppings you choose, poke bowls can be very filling.
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