Poke shops are poke-ing up everywhere! Pronounced Poh-kay, the dish originated in Hawaii as either an appetiser or main course, and generally includes an element of raw fish – tuna or salmon are popular. We show you how to make your own poke bowl at home.
SALMON POKE BOWL
Prep: 20 mins
Cook: 20 mins
- ½ cup of brown rice
- 3 tbsp / 60ml of rice wine vinegar
- ½ tsp of salt
- ½ tsp of caster sugar
- 1 carrot, grated (or julienne)
- 2 radishes, sliced
- 3 tbsp / 40ml of soy sauce
- 2 tbsp / 40ml of water
- 2 tbsp / 40ml of mirin
- 1 tsp of pickled ginger, chopped
- 1 tsp of dried wakame (edible seaweed), soaked in 60ml/3tbsp of boiling water
- 1 cups of purple cabbage, shredded/finely sliced
- ½ avocado, sliced
- ½ lebanese cucumber, sliced
- 1 cup of edamame beans, shelled
- 120g of raw salmon (sashimi grade), sliced or diced – or sashimi grade tuna if available
- Cook the rice as per packed instructions. Strain and set aside.
- While the rice is cooking, make a pickle by combining the vinegar, salt and sugar. Stir until dissolved. Keeping the carrot and the radishes in separate bowls, pour half the liquid over each and set aside while you prepare the remaining ingredients.
- Make the ponzu dressing by combining the soy sauce, water, mirin and pickled ginger. Set aside for serving.
- Hydrate the wakame in the boiling water.
- Once the rice is cooked, assemble the poke bowl using the rice as a base. Top with cabbage, avocado, cucumber, edamame, and salmon.
- Drain the pickled carrot and radish and arrange in the bowl.
- Strain the wakame and place in the centre of the bowl then serve with the dressing on the side to add as you eat.
You can buy sashimi-grade fish at the sushi shops in your local shopping centre, as well as edamame beans in their shells. You can also find edamame in the freezer section of your supermarket or Asian supermarket. Simply defrost the beans while you prepare the dish.