Chef Jasmine's ʻUlu Poke

Rated 3 stars by 12 users

Created by Chef Jasmine of Sweet Cane Café & HeartBeet Catering in Hilo, this Hawaiian breadfruit poke is a delicious vegetarian take on traditional poke.

Author:

Chef Jasmine Silverstein

Ingredients

12 oz. ʻulu (peeled, cored, and steamed)
⅓ cup macadamia nuts
½ cup water
½ cup coconut aminos or braggs
½ cup olive oil
1 tsp. sea salt
¼ tsp cayenne pepper
½ bunch green onion, finely sliced
¼ sweet onion, finely diced
½ cup cherry tomatoes, halved
½ cup limu, ogo (fresh)
¼ cup ʻinamona (roasted kukui nuts)

Directions

Cube ʻulu into dice-size pieces no bigger than 1/2-3/4 inches.
Blend macadamia nuts, water, aminos, oil, salt and pepper together in Vitamix until smooth and creamy. Pour over cubed ʻulu and mix well. Add additional salt and pepper to taste.
Add remaining ingredients to poke and mix gently until everything is well distributed. Add more of any ingredient as needed.