Falling in Love with Poke Bowls

For those who don’t know, Poke pronounced “poh-kay”, is a native Hawaiian dish of diced raw fish in some sort of marinade.

For most, raw fish probably doesn’t seem appetising, but when whipped up in a salad-style bowl with an assortment of other flavours it’s to die for. Raw fish is also beneficial for heart health, weight loss, and contains vitamin A and D (see more here).

I got onto the poke bowl trend after discovering a restaurant (Greenhouse Asian Salads), which does a brilliant Poke bowl with tuna, black rice, soybeans, wasabi peas, and veggies.

I must have been going on about how much I loved Poke because a friend bought me a poke recipe book (probably to stop me from dragging her all over the place to try different poke bowls).

To make them yourself, you need a protein, base, salad, marinade, and some toppings for extra flavour and crunch. Here are my favourite combinations:

  1. Protein
    1. Diced Raw Tuna in Mayo
    2. Diced Raw Salmon in Soy Sauce
  2. Base
    1. Black Rice
    2. Quinoa
  3. Salad
    1. Shaved Carrots
    2. Green Papaya
    3. Roast Corn
    4. Edamame Beans
  4. Dressing
    1. Balsamic Glaze
    2. Roasted Sesame Dressing
    3. Extra Virgin Olive Oil
    4. Sesame Oil
  5. Toppings
    1. Wasabi Peas
    2. Seaweed Salad
    3. Dried Seaweed (Nori)
    4. Sesame Seeds

Each time I make a poke bowl I mix it up with a variation of the above! Let me know if you try it.

p.s. If you live in Sydney and want to have Poke in a restaurant, try Poke, Nude Fish, Fishbowl (Japanese twist) or Pokéd.

xx

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