Here in Hawaii Poke is something we make and eat often. My boys love to spearfish at our local spots, riding their bikes too and from the ocean. I always feel extremely proud when they come back with a stringer full of fish! Riah has perfected his own little version of Ahi Poke, complete with plenty of fresh diced Maui onion.
- Riah and his best buddies Spearfishing with local Pro Ryan Myers
I have admit tho... I don't actually love poke. It's the texture of raw fish that gets me. Like I WANT to like it, but I can only handle a few bites.
My friend Randee has been a committed vegan for years and recently shared with me that she's been loving Beet Poke! Immediately intrigued I quizzed her about how she made hers and began experimenting at home. While each try was good, one of the aspects I really enjoy about poke is that you can taste as you go and adjust flavors accordingly to create a balanced flavor that tastes 'right' to you.
A big bonus with this Beet Poke is the EASE! I use the pre-cooked beets from Costco, if you boil your own just cool and peel them before using in this recipe.
I enjoy making up a double batch of this Beet Poke. It keeps really well in the fridge and is amazing 'Mom Lunch' on those busy weekdays when so many of us forget to eat.
3 cups diced cooked Beets
1/2 tsp Sesame Oil
2 tbsp Sushi Vinegar
2tbsp Liquid Aminos or Soy Sauce
1/2 tsp graded Ginger
3/4 c diced Maui onion
1/2 c diced celery
1/2 c diced scallions
1/2 c chopped Mac nuts
Combine all the ingredients in a large bowl. Season to taste. Allow to chill in the fridge for 30 mins before serving. Keeps for up to one week!
For the Sriracha Mayo:
1 cup Veganaise
Sriracha to taste
Start with 1 tsp and work your way up to the spice you like, mixing as you go.
Store in the fridge for up to 2 weeks