![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/07\/67.jpg\" "\\"67\\"")
<\/a><\/p>\nTomato and Hijiki Poke on Brown Rice
\nLunch July 8, 2012<\/p>\n
Poke is a Hawaiian raw fish salad.My first poke experience was unfortunately not very good. I had my first and only poke as part of the dinner course at an outdoor Hawaiian show apparently tailored to tourists. I was probably supposed to have had enough tropical drinks by the time of trying this dish, but I was far from drunk (very excited about a supposedly traditional Hawaiian food experience) and I was so very disappointed by the quality of the fish and the overall dish. I always love fresh fish and one of the things I was excited about visiting Hawaii was experiencing fresh fish and seafood in the Hawaiian way. Poke could have been an exciting dish for me…<\/p>\n
Anyway, I forgot about poke for a long time, then I recently saw a TV show about a restaurant in Hawaii that reportedly makes delicious poke. That got my interest. I decided to make poke myself. However, now I’ve started eating almost only plant-based food, so I had to be creative.<\/p>\n
Here is my tomato and hijiki poke. Without using fish I still wanted to add some flavor that would remind me of the ocean. Hijiki does just that! Hijiki is a kind of seaweed, popular and often used in various traditional dishes in Japan. I served this poke on top of brown rice and avocado slices. Deeeeeelicious!!<\/p>\n
You can find dried hijiki at some Asian grocery stores.<\/p>\n
tomato and hijiki poke: tomatoes, hijiki, chopped green onion, red onion slices, cooked and minced garlic, minced ginger, soy sauce, sesame oil, chili sauce, crushed red pepper, brown sugar, salt<\/p>\n
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I had my first and only poke as part of the dinner course at an outdoor Hawaiian show apparently tailored to tourists. I was probably supposed to have had […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-25394","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25394"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25394\/revisions"}],"predecessor-version":[{"id":25437,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25394\/revisions\/25437"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n
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