EASY POKE BOWL
Poke (/poʊˈkeɪ/), also called Poke bowl is essentially diced raw fish served on top of rice and other ingredients, and is one of the main dishes of Native Hawaiian cuisine. The word “poke” comes from the verb “to section, slice, or cut” in the Hawaiian language. Traditional poke seasonings such as soy sauce, green onions and sesame oil are influenced by Japanese and other Asian cuisines. Furikake (savoury rice seasoning), fish roe, wasabi and seaweed are some of the other types of seasoning you can find in different poke variations. There has recently been many modern interpretations of poke with many eateries offering a wide array of ingredients such as vegetables and seasonings for their customers to choose from. Regardless, each poke bowl usually consists of a beautiful medley of flavours, textures and colours.
- 200 grams Short-grain white rice
- 1 tbsp Alchemy Fibre™ Powder Blend for Rice
- 225 grams Sashimi-grade salmon or tuna
- 1/2 cup Edamame
- 1/2 cup Fresh or frozen corn kernels
- 1/2 cup Pineapple or other tropical fruits
- 1 Avocado
- 2 tbsp Yuzu ponzu sauce
- 1 tbsp Tobiko (flying fish roe)
- 1 tbsp Furikake (savoury rice seasoning)
Preparing the ingredients
Prepare rice that is cooked with Alchemy Fibre™ Powder Blend for Rice. Divide rice into 2 bowls and set aside.
In a pot, bring water to a boil. Add a pinch of salt into the water and boil edamame for 5 minutes. Remove edamame from water and leave to cool before deshelling.
Bring another pot of water to boil. Add a pinch of salt into the water and boil corn kernels for 5 minutes. Remove from water and set aside to cool.
While waiting for the corn and edamame to cool, peel and slice the avocado thinly into strips. Alternatively, you can mash the avocado into a paste.
Dice pineapple or other tropical fruits of your choice.
Use a sharp knife to dice the salmon or tuna.
For each bowl of rice, spoon out the ingredients (corn, edamame, pineapple or tropical fruits and avocado) and arrange them on the rice. Top off with salmon in the centre of the rice bowl.
Drizzle yuzu ponzu sauce over the ingredients. Garnish with tobiko and sprinkle with furikake. Marvel at the colours then serve immediately!