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:
- Diced Raw Tuna in Mayo
- Diced Raw Salmon in Soy Sauce
- Black Rice
- Shaved Carrots
- Green Papaya
- Roast Corn
- Edamame Beans
- Balsamic Glaze
- Roasted Sesame Dressing
- Extra Virgin Olive Oil
- Sesame Oil
- Wasabi Peas
- Seaweed Salad
- Dried Seaweed (Nori)
- 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: