KAPOW!!! With all that color and bright light, you would hardly believe that winter is far from over and that salad season hangs around in the distance. BUT, and I emphasize this with glee, when it comes to raw fish salad or poke, I’m all for the stuff if it looks over-the-top-tasty.
Poke, crispy won ton chips, shredded napa cabbage, green onions, egg, and achar (a cucumber-pineapple pickle) sit on a bed of red rice. On a whim I added some homemade kimchi because with so many toppings called for, why not one more? The recipe is certainly the first time I’ve seen flavors of Malaysia (those achar pickles) incorporated into a much-loved Hawaiian dish.
Poke bowls are still a fad (MotH’s photos got so many likes on Facebook) but I’d say the ones at the supermarket would make any poke bowl lover cry. This salmon-avocado-cucumber deal from Auchan figured that a container of ginger-whatever sauce would do the trick, but all I can comment is this — please try harder dudes!