For everyone Recipe: Poké bowl

Poké (pronounced similar to ‘POH-KEH’) means ‘to cut or slice’ in Hawaiian. The poké bowl is a Hawaiian staple that is nutrient-rich and super colourful! 

So, firstly, throw away the rulebook. Or rather: the only rule is that the bowl brings you joy. The one pictured features:

  • Pickled carrots julienne (caster sugar, vinegar, salt)
  • Toasted slivered almonds, pepitas and sesame seeds
  • Slices of mango
  • Black rice cooked then doused with soy sauce
  • Tofu cubes marinated in teriyaki sauce then fried
  • Edamame beans
  • Maple-roasted cubed pumpkin
  • Sliced avocado
  • Alfalfa
  • Chopped tomato.

More traditionally, poké bowls might have cooked tuna steaks, but just add whatever’s in your kitchen: diced cucumber, peach slices, asparagus, chopped onion, capsicum, water chestnuts, any fish, broccoli, radish, spinach, any veg!, pickled ginger, coriander, quinoa, and some of those crunchy noodles – why not?

Got a kid who only eats scrambled eggs? Whack a glob of scrambled eggs on top.

Drizzle with sriracha mayo, or stir together a dressing of tahini, sesame oil, tamari and a dash of honey.

Plate up: arrange in a fancy way on your loveliest shallow bowl (or, if it needs to travel in a container, pop a sprig of parsley on it and just close your eyes).

Squeeze some lime over the bowl/container. Yes, chef!

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