Poké (/poʊˈkeɪ/), also called Poke bowl is essentially diced raw fish served on top of rice and other ingredients, and this bowl is one of the main dishes served in Native Hawaiian’s cuisine.
The word “poké” 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 among other types of seasoning you can find in different poke variations. There have recently been many modern interpretations of poké with eateries offering a wide array of ingredients, such as different vegetables, protein options and dressings for their customers to choose from.
Regardless, poké bowls usually consists of a beautiful medley of flavours, textures and colours, when the ingredients and toppings are put together.
Did you know?
Alchemy Fibre™️ For Rice is a patented, plant-based fibre blend that is specifically made to be used with rice. When added to white rice during the cooking process, Alchemy Fibre™️ For Rice helps to reduce the glycemic index (GI) of white rice, while increasing the fibre content to 10x that of white rice.
Ingredients
Serves: 2-3 pax
200g cooked short-grain white rice, cooked with 1 heaped tbsp. (approx. 15g) Alchemy Fibre™ For Rice
225g 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 large avocado
2 tbsp. yuzu ponzu sauce
1 tbsp. tobiko (flying fish roe)
1 tbsp. furikake (savoury rice seasoning)
Salt
Wasabi (to serve)
Instructions
Preparing the ingredients
1. Prepare rice that is cooked with Alchemy Fibre™ For Rice. Divide rice into 2 bowls and set aside.
2. 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.
3. 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.
4. 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.
5. Dice pineapple or other tropical fruits of your choice.
6. Use a sharp knife to dice the salmon or tuna.
Plating
1. 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.
2. Drizzle yuzu ponzu sauce over the ingredients. Garnish with tobiko and sprinkle with furikake. Marvel at the colours then serve immediately!
This versatile dish is customisable to your liking, you can throw in as many types of vegetables as you’d like, change the protein to white or red meats and top it off with your favourite sauce or dressing.
Poké bowls are generally healthy with ‘good’ or heart-healthy fats from ingredients such as avocadoes and salmon. The rice cooked with Alchemy Fibre™ is also healthier than regular short-grain rice used in your usual poké bowls, as they contain 10x more fibre than usual white rice and helps to slow down glucose release.
EASY POKE BOWL
Ingredients
- 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)
- Salt
- Wasabi
Instructions
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.
Plating
- 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!
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