poke bowl recipe


Once there were sushi bowls. And then there were poke bowls. And now? Now, pretty much anything goes.

A favourite fast food in Hawaii, the poke bowl features marinated raw fish piled over rice and/or vegetables. Sushi rice is the norm (despite this being a poke bowl, not a sushi bowl) but other grains are gaining popularity.

Adopted by the healthy food bloggers, poke bowls are now a cacophony of whatever is going. If it is healthy, throw it in there. As long as it is fish based.

Our poke bowl contains all the flavours of sushi, simply because they complement each other so well. The base, however, is buckwheat. And you can serve it hot or cold.

Recipe for poke bowl with marinated tuna, buckwheat and pickled ginger.

Serves 2

200g fresh raw sushi grade tuna steak

Juice of 1 lime

1 spring onion, finely chopped

6 tbsp cooked buckwheat grains

½ cucumber, diced

1 carrot, grated

1 pack alfalfa sprouts

Pickled ginger

Sliced red chillies

Coriander leaves

Black sesame seeds

For the dressing

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tsp sesame oil

1.       Chop the tuna into small dice and mix with the spring onion and lime juice.

2.       Pile the cooked grains into pretty bowls, and top with the cucumber, the tuna, and the grated carrot.

3.       Pour over the dressing.

4.       Add the alfalfa sprouts, then garnish with pickled ginger, chillies, sesame seeds and coriander leaves.