poke — United States

Poke is a salad of raw fish cut into small cubes, seasoned and served either as a starter or as a full meal. The word itself simply means "to cut into pieces" in Hawaiian, and today it covers both the plain, lightly dressed classic version and the composed poke bowl that added rice, vegetables and sauces to the same base. This dish is reported across the United States, where poke bowl counters now sit alongside sushi and fast-casual restaurants in most large cities. It began on the islands of Hawaii, where fishermen seasoned the trimmings of their catch on the spot, and later spread to the mainland as a quick, customizable meal built around raw seafood. Preparation starts with sashimi-grade tuna or salmon cut into even cubes. The fish is tossed with soy sauce, sesame oil, chopped scallion and toasted sesame seeds, sometimes with a spoonful of crushed macadamia or kukui nut for texture. It rests briefly in the refrigerator so the flavors settle, then is spooned over a bowl of warm or cooled rice. The bowl format common on the mainland is built around personal choice: a base of white rice, brown rice or greens, a wider range of sauces from spicy mayo to ponzu, and toppings such as avocado, cucumber, edamame or crisp onion. The island version stays closer to the fish itself, dressed simply and eaten with few additions.