Adapted from several recipes: the poke and furi-kale from Martha Cheng's <em>The Poke Cookbook</em>, the dressing for the barley from <a href="http://www.dinneralovestory.com/poke-bowls/"> Dinner: A Love Story</a>, the addition of rice vinegar or lemon to the poke marinade from Gwyneth Paltrow's <em> It's All Easy.</em> <br /> <br />Soy sauce: Opinions vary regarding whether you should use low-sodium or regular soy sauce for poke. I think this is personal preference, and this might be why I like the addition of rice vinegar or lemon to the poke marinade—it cuts the salt of the soy sauce a bit. I've been using Ohsawa Organic's "Mama Shoyu," which is lower in sodium than Kikkoman, but not labeled as "lite." Feel free to omit the rice vinegar or add to taste. I also use double the amount of dressing, so feel free to make half of the poke dressing. <br /> <br />Barley: I've been using quick-cooking barley from Trader Joe's — it boils in 10 minutes, and it cooks up beautifully. Use rice, quinoa, farro—whatever you want in its place. <br /> <br />"Furi-Kale" is a faux furikake, which is typically made with dried seaweed and various seasonings from sesame seeds to dried fish to dried plum. Here, kale stands in for the seaweed.

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