We’ve been loving this poke bowl craze, particularly as you can make the recipe adaptable to whatever is available in your fridge, and if you aren’t keen on fish, tofu also makes a great protein punch. And we LOVE ANYTHING IN A BOWL. It looks cute and delicious.

Originating from Hawaii, “poke” is traditionally a raw fish salad served as an appetiser, but has hit Australian shores thanks to the likes of new healthy food restaurants like Poke Me.

What you should believe about the hype is that it’s a simple, delicious and clean-eating dish that you can easily whip up at home. Here’s our take.

Serves 1

Base

  • 1/2 cup cooked brown rice

Replacements: quinoa or zucchini noodles

Protein & Marinade

  • 100g sashimi grade salmon or tuna OR 100g extra firm tofu
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp sesame seeds
  • 2 spring onions, finely sliced

Marinade salmon or tofu with ingredients above. If you’re using tofu, pop in a pan to fry up, or bake in the oven. Obviously don’t cook your sashimi.

Toppings (the fun bit)

sliced avocado
grated carrots
grated beetroot
cucumber
Sriracha
radishes
shredded red cabbage
edamame
sprouts
seaweed salad

Saucy sauce

1 tbsp soy sauce
juice of half an orange
juice of half fresh lime
1 tbsp mirin
1 tbsp rice wine vinegar

Add your rice, toppings and protein in a bowl, drizzle sauce on top.

 

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