The recipe for Poke (word that means "snuck" in Hawaiian) has changed over the years. Japanese influence enriched it with soy sauce, wasabi, sesame oil, tofu and fish such as salmon or tuna. But it has been adding more influences from the different countries that have been incorporating it into its recipe book. Even so, the basic ingredients are maintained.
It can be said that more than a dish with a specific recipe, Poke (which is always served in a bowl) is a combination of three variable elements. At the base we put white rice and then raw fish such as tuna, bonito or salmon, marinated in soy sauce and sesame oil, mixed with onion or chives. This is topped by putting on top a mixture of ingredients to taste: seaweed, avocado, cucumber, roe, sesame, chilli pepper, pickled vegetables, etc. Anything goes as long as it's fresh
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