Poké Large

Poké is a Hawaiian dish that traditionally consists of raw, marinated fish—most often ahi tuna—cut into cubes and served over rice, with various seasonings and toppings. The word "poké" means "to slice" or "cut crosswise" in Hawaiian, reflecting the preparation method. While its roots are in ancient Hawaiian fishing villages, modern poké gained popularity in the 1970s, when chefs began adding soy sauce, sesame oil, and scallions. A great version is distinguished by exceptionally fresh, sushi-grade fish, a balanced marinade that doesn't overpower the seafood, and a variety of crisp, complementary toppings such as Maui onion, limu (seaweed), and inamona (roasted kukui nut). The rice should be perfectly seasoned and slightly warm, providing a neutral base for the bold flavors.

Regional variations are widespread. In Japan, poké often incorporates soy-marinated salmon or ikura (salmon roe). On the U.S. mainland, bowls frequently include avocado, edamame, and spicy mayo, sometimes substituting tofu or chicken for the fish. In Montréal, Canada, the venue Mlia offers a "Poké Large" that has been praised by the creator Pratt for its generous portions and fresh ingredients, reflecting the city's embrace of this Hawaiian staple. Whether enjoyed as a simple island lunch or a customizable fusion bowl, poké remains a celebration of fresh, high-quality seafood.