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!
