A poke bowl is an on trend Hawaiian dish of sushi rice topped with marinated fish and other tasty toppings. Fresh and zingy, this dish of goodness is a real taste of Hawaii! One bite of this poke bowl and you’ll be transported to a sunny paradise. Pronounced ‘poh-keh’, this Hawaiian favourite is healthy, delicious, and really unique. As the fish is simply marinated not cooked, the key to a good poke bowl is buying really fresh and high quality fish. This trend has put Hawaiian cuisine in the spotlight, and for all the right reasons. Poke itself is often served as a starter or appetizer, making a light and fresh beginning to any meal. It’s similar to a ceviche, but prepared in a traditional Hawaiian way with seasonings such as soy sauce, sesame oil, and spring onion. We’ve used fresh chillies in our poke bowl to give it an extra kick, but if you’re not a fan of spicy food you can omit this and still have an authentic result. This beautiful bowl is so easy to make and so Instagram-worthy!
- 500g sushi rice, rinsed
- 2tbsp caster sugar
- 4tbsp rice wine vinegar
- 500g fresh salmon or any other firm-fleshed fish, cut into 1cm pieces
- 3 spring onions, finely sliced
- 3tbsp soy sauce
- 3tbsp sesame oil
- 2 red chillies, finely sliced
- 1½tsp toasted sesame seeds
- 2 avocados, sliced
- pinch chilli flakes
- pickled ginger
- zest and juice of 2 limes, plus wedges to serve
Cook the sushi rice according to packet instructions, around 20 mins, then drain. After draining, stir in the sugar and rice wine vinegar and set aside for later.
In a bowl, combine the fish with the spring onions, soy sauce, sesame oil, chillies, sesame seeds, then set aside for a few mins to marinate.
Divide the rice between the bowls. Top with the marinated fish, avocado slices, chilli flakes, pickled ginger, lime zest and juice, and serve with fresh lime wedges.