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, usually in some sort of marinade.

For some, raw fish alone probably doesn’t seem appetising, but when whipped up in a salad-style bowl with an assortment of other flavours – trust me it’s to die for. Raw fish is also a great source of protein, vitamins, and minerals – see more on the health benefits 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 the bowls, because a friend bought me a poke recipe book (probably to stop me from dragging her all about Sydney to taste different poke bowls). After trying a couple of the different combinations, I figured you basically need a protein, base, salad, marinade, and some toppings for extra taste. 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. Here are some of my other favourite poke bowl spots:

xx

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