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Ahi Poke Bowl

Ahi Poke Bowl

Ahi Poke Bowl

The food bowl trend that hit in 2015 is still continuing this year. Soon to be hitting cafés near you, the Hawaiian specialty poke bowl is ranking at the top – and for a good reason.

Poke (pronounced po-kay) is a traditional salad bowl featuring layers of brown rice, seaweed, onion and raw fish marinated in various combinations of Asian (Japanese influenced) sauces and seasonings. Additions to the poke bowl include soy sauce, green onions, sesame oil, dried or fresh chilli, pepper, sea salt, fish eggs and wasabi.

Not a fan of tuna? Change up your poke bowl with raw salmon, octopus, various kinds of shellfish or marinated tofu.

Poke bowls are nutritious, easy to make and versatile as a breakfast, lunch or dinner option.

We’re sharing the recipe to our favourite contemporary Ahi poke bowl below. 

Recipe via POPSUGAR Food

Serves 2-3

Ingredients:

2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds, plus more for garnish
1/2 teaspoon red pepper flakes
1 pound sushi-grade ahi tuna, cubed
2-3 scallions, thinly sliced
1 avocado

For Serving:

Cooked brown rice, at room temperature
Seaweed salad, optional
Pickled ginger, optional

Method:

  1. Whisk together the soy sauce, vinegar, sesame oil and seeds, and red pepper flakes in a medium mixing bowl. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinade for 5 minutes.
  2. Meanwhile, pit and cube the avocado (the chunks should be of a similar size to the tuna). Add to the tuna, and gently mix together to distribute the avocado.
  3. To serve, scoop rice into bowls, top with tuna poke, seaweed salad, and a few pieces of pickled ginger.

*Note: Cut the tuna and avocado into bite-sized pieces. Sushi-grade salmon can be substituted for tuna.

Poke near you

Sydney:

Showbox Coffee Brewers – Manly 

Poke - Coogee 

Melbourne:

Riverside Teppanyaki – Docklands 

New York:

Pokeworks – Midtown West 

Sons of Thunder – Midtown East 

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