What Is Poke Sauce? (2024)

FAQs

What is poke sauce made of? ›

While recipes may vary, traditional poke sauce commonly consists of soy sauce, sesame oil, rice vinegar, and a touch of sweetness, often from ingredients like honey or sugar.

Poke's taste and texture really depend on the type of fish (or alternative protein) you select. I usually describe raw ahi as a bit flakey, cool, and subtle. When you add spice to it, it absorbs the flavor beautifully and makes for what I consider to be the best poke fish option.

Poke House sauce typically consists of soy sauce, sesame oil, rice vinegar, and sometimes a hint of sweetness from ingredients like honey or sugar. It may also include additional seasonings such as garlic, ginger, and chili flakes for added flavor.

OG Sauce. You won't find this sauce anywhere else, it is so original it even has a secret recipe! This sweet sauce is soy based and has garlic and ginger notes. We put this on pretty much everything, and that's what makes it the true OG. Gluten Free and Vegan Friendly.

Fishing and fish caught beyond the reef in the deep sea were reserved for chiefs according to the kapu system which regulated the way of life in Ancient Hawaii. Poke began as cut-offs from catch to serve as a snack.

Soy Sauce (Water, Soybeans, Wheat, Salt) (42%), Water, Sugar, Modified starch, Spirit vinegar, Toasted sesame oil (1.7%), Concentrated lemon juice, Salt, Yeast extract, Seaweed (Ascophyllum nodosum) powder, Capsicum extract.

Poke is a traditional Hawaiian dish and sushi originates in Japan. Hawaiian food takes a lot of influence from Japanese food, but poke is Hawaiian. Traditionally, poke is made from ahi tuna or octopus (tako) that has been roughly cut into bite sized pieces and marinated with whatever was on hand.

Poke bowls generally contain healthy ingredients like fish and vegetables. However, it's important to be aware of the potential risks of eating raw fish, especially if you're pregnant, breastfeeding, or immunocompromised.

At their core, poke bowls consist of lean protein from fish like tuna or salmon, which are rich sources of omega-3 fatty acids, essential for heart health and cognitive function. The inclusion of fresh vegetables adds fiber, vitamins, and minerals, enhancing the meal's overall nutritional profile.

When done right, with cubed chunks of fresh sashimi-grade tuna, ahi poke (pronounced poh-kay, not poh-kee) is kiss-from-da-ocean fresh, giving the dish a clean, bright taste. The raw tuna is seasoned with ingredients such as soy sauce, sesame oil, scallions and chili peppers.

What is the orange stuff in poke? ›

Tobiko, or flying fish roe, are those crunchy, bright-orange fish eggs pressed into the outside of California rolls. Masago come from a different fish and are smaller, less crunchy, and duller in color.

Sauces. Common dressings you'll see on menus are: sweet shoyu (soy-based, light), ponzu (soy-based, more citrusy; also “chili ponzu”), and aioli (garlic, wasabi, sriracha).

Should a poke bowl be hot or cold? Poke is traditionally served cold. Some recipes include warm ingredients such as cooked tofu or seared tuna, but if we're sticking with the strictly traditional Hawaiian poke bowls, they are served cold.

C.C.: Generally speaking, poke would refer to raw pieces of tuna cut into cubes, then marinated with soy sauce and sesame oil and mixed with onion; though the variations go far beyond this generalization. Poke doesn't necessarily have to be tuna or even seafood, nor does it have to be raw or cubed.

Among the sauces, the Pokéworks Classic, a ginger sesame vinaigrette, layered with its “spicy ginger” and “umami shoyu,” adds a balanced depth of sweet and tangy flavor, while aioli blends, bolstered with Siracha or wasabi, bring a touch of spice.

Traditionally, poke is made from ahi tuna or octopus (tako) that has been roughly cut into bite sized pieces and marinated with whatever was on hand. Many traditional pokes feature sesame oil, various types of dried and fresh seaweed, soy sauce and spring onions.

Yum Yum Sauce is made of mayonnaise, ketchup, vinegar, garlic, sugar, paprika and water to thin the sauce out. That's it! It's really just a matter of the right ratios of ingredients to get the flavor you want!

Ponzu sauce is a Japanese dipping sauce made from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), kombu (kelp), and rice vinegar. It's commonly served as a condiment for sashimi, shabu shabu (hot pot), tataki (grilled meat), gyoza (dumplings), cold noodles, and tempura.