Chef Jasmine's ʻUlu Poke
Aug 09, 2020
Chef Jasmine's ʻUlu Poke
Chef Jasmine Silverstein
Created by Chef Jasmine of Sweet Cane Café & HeartBeet Catering in Hilo, this Hawaiian breadfruit poke is a delicious vegetarian take on traditional poke.
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.
