A poke bowl is a Hawaiian dish of raw, marinated fish served over rice with vegetables and a sauce. The word poke means “to slice” in Hawaiian and refers to the cubed fish, traditionally ahi tuna dressed simply with soy, sesame oil and onion. A modern restaurant poke bowl adds rice, avocado, edamame and a mayonnaise-based sauce, but the defining element is always sushi-grade raw fish – if the fish is cooked, it is a rice bowl rather than poke.
What makes it poke rather than a rice bowl
The fish, and the fact that it is raw and marinated. Everything else on a poke bowl is a modern addition. If you take the raw fish out you have a perfectly good grain bowl, but it is not poke any more.
The fish has to be right
Poke depends entirely on the quality of the tuna, because nothing is done to it that would hide a problem. Ahi is the traditional choice: firm, clean and mild enough to take a soy-sesame dressing without being overwhelmed.
What usually goes in
- Rice — sushi rice, sometimes seasoned with rice vinegar.
- The fish — cubed and dressed.
- Something creamy — avocado, or a mayonnaise-based sauce.
- Something crunchy — edamame, cucumber, pickled vegetables.
On our board
Spicy Ahi Poke Bowl ($19) — ahi tuna, sweet and sour rice, avocado, edamame, vegetables and sriracha mayo. If you want the same idea cooked rather than raw, the Braised Beef Quinoa Bowl ($19) and the Tropical Quinoa Glow ($19) sit beside it.
Where to eat it
The Aroma Bistro & Bar is at 32760 Simon Ave, Abbotsford, BC. The kitchen is on from 11:30 every day — Monday to Thursday until 11pm, Friday and Saturday until 1am, Sunday until 10pm. Happy Hour runs 1–5pm daily and again from 9pm until close.
Walk in, call (604) 743-3131, or book a table. The full board is on the menu page.
Common questions
Is poke raw?
Yes. The defining element of a poke bowl is raw, marinated sushi-grade fish. A bowl made with cooked protein is a rice bowl rather than poke.
What fish is used in poke?
Ahi tuna is traditional and the most common. Salmon is the usual alternative.
