I love poke bowls!
That’s not a confessional or anything; it’s just a bold declaration of my giddy love for one of the best food items in the world, which you can get at several places here in the greater Santa Maria Valley. I’ve been meaning to write this story forever, so hallelujah, let’s talk poke bowls.
I like them because as a vegetarian (or more accurately flexitarian, a non-meat eater who occasionally enjoys fish) poke bowls offer a great opportunity to enjoy a healthy and flavorful dish that’s extremely filling and won’t break your lunch budget.
I wrote about my love for Sake Sushi, located in Town Center East, a while ago. Since then, it’s undergone a massive renovation and has rolled out some new menu options, including a list of poke bowl options. I admit I was sad to see the decor switch over from your favorite underground diner style to a sleeker, more urban-inspired style. But I was thrilled to see the options for ramen, poke, and other dishes added.
The mall has so few dining options, it’s great to see Sake Sushi offering something other than deep-fried cheese pretzels to folks hanging out before seeing a movie. (Although now that I bring it up, why on earth would I badmouth deep-fried cheese pretzels?)
Poke (a Hawaiian dish pronounced poh-keh) means to slice or cut in pieces and typically includes raw fish. Traditionally the dish is served with tuna, but variations can include pretty much anything, as we’ve seen on menus throughout the Santa Maria Valley. Basically, if you love sushi or sashimi, this is the next level.
In Hawaii, poke is pretty much everywhere. It’s a common and popular dish that has made its way up to the Central Coast where it’s found in places such as Sake Sushi, Chow-Ya in Lompoc, and California Sushi and Teriyaki in Lompoc.
If you’ve never had or are unfamiliar with how it’s served (or how to order it), it starts with a base, typically rice or salad. At places like Sake Sushi, you’ll be handed (or will ask for) a specialty poke menu that allows you to customize each bowl. Tip: I stick with the small bowl, which is actually pretty big and loaded with ingredients. The larger sizes can be quite huge, and unless you’re sharing, you’re going to end up with leftover raw fish that won’t keep well in your car (which is definitely where you’ll forget your takeout container).
Typical base choices include brown rice, white rice, salad, or a combination of those. I usually get mine with brown rice and salad. Next up, you pick your fish. Choices can include tuna, scallops, shrimp, spicy tuna, albacore, salmon, octopus, and more. Some places include a choice of two with additional charges for more. I love to stick with salmon and spicy tuna, which is a great combination for some of the other toppings you can add later.
Toppings include pineapple, red onion, tomato, jalapeño, red onion, cilantro, sprouts, cucumbers, green onion, and smelt eggs. At Sake Sushi, you can get one with a 50 cent charge for extra toppings. I get almost all of them because at $9.95, the base charge for a small bowl is super economical considering how much it fills you up.
Sides (which come in the bowl, don’t forget) include edamame, avocado, crabmeat, cucumber salad, seaweed salad, and corn at Sake Sushi. My favorite foods in the world are edamame, avocado, and cucumber, so you know I load up on those. The next choice is to pick your side and I’m as basic as they come, so I just stick with ponzu. The other options are wasabi mayo, spicy mayo, garlic ponzu, and original poke at Sake Sushi, and honestly all of them are delicious.
Next up is a selection of small flavorful additives including crispy onions, crispy fried garlic, furikake (a Japanese rice seasoning), sesame oil, chili oil, sesame seeds, and eel sauce. I like to experiment and try a different combination of these depending on my mood. The sesame oil can be a bit overpowering even in small doses, so a note of warning on that one.
To me, there’s something about the way all of those ingredients mix together that makes it perfect. And you don’t have to do that; you can keep each item as it’s served and enjoy it that way, or you can stir it all together and get a sense of how those flavors work combined.
That’s pretty much it. Fresh raw seafood mixed with a ton of your favorite toppings and fresh vegetables on a bed of rice or salad—it’s a simple and perfect dish.
Arts and Lifestyle Writer Rebecca Rose does not like to be poked. Contact her at rrose@santamariasun.com.
• Did someone say pizza? Valle Eatery at the Hilton Garden Inn in Lompoc is one of the best spots for wood-fired pizza, and their mushroom and pesto pizza (pictured left) is one of the best options they offer. The earthiness of the mushrooms combined with the zestiness of the pesto is a remarkable flavor combination, and the pizza comes freshly fired to your table. Try one at 1201 N. H St., Lompoc.
• Is there a better meal than brunch? Doubtful. The Pantry does a great job of catering to your Saturday morning “I’m not hungover, you’re hungover” brunch needs. I love their eggs Benedict—I substitute ham for avocados. Even if you don’t care about going meatless, I suggest you give this a whirl because the combination is unbelievable—creamy, salty, and nutty, it works perfectly as a brunch dish. Try it with their mimosas or a Blue Moon with orange (pictured, below right) at 726 S. Broadway, Santa Maria.
• This is really fun. First and Oak in Solvang is offering Locals Night every Thursday evening. For only $45, you get four courses (and the option to add a wine pairing for $15). Courses included lobster bisque and a short rib bourguignon (why aren’t we there right now?). Plus, Coquelicot Organic Estate Wines bottles are 50 percent off during Locals Night. Check it out at 409 First St., Solvang.
• From April 4 through 7, Riverbench Winery in Santa Maria is offering a tasting event for their pinot meunier sparkling wine. The 2014 wine is made from a rare grape that’s famous in Champagne, France, and Riverbench is the first to grow it in Santa Barbara County. The event is free at 6020 Foxen Canyon Road, Santa Maria.
• Old Town Brew in Nipomo has moved. Their new all-ages location is 133 S. Thompson Ave. in Nipomo. The venue hasn’t announced a soft-opening date as of press time, but I’ll keep you informed when they do.
• A Blenders in the Grass opened in Santa Maria at The Crossroads shopping center. It has a huge selection of smoothies (you can sub fresh yogurt for milk for those who desire such things), but I love their fresh juices like carrot and orange. Find them at 2212 S. Bradley Road, suite D-5, Santa Maria.
This article appears in Apr 4-11, 2019.
