Poké bowl

Created in the tropical Hawaiian islands, poké actually refers to the cubes of marinated raw fish that was a way to use up leftover ends from prime sashimi cuts.

Poké Bowl Credit: Bondi Harvest

• serves

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 450 g (1lb) tuna, salmon, bonito or white fish, diced into 1cm pices
• 1 chilli, minced
• 1 lemon, zested
• 2 green shallots, sliced
• 5 cm ginger, finely sliced
• 2 cloves garlic, minced
• ½ cup soy sauce
• 1 tbsp white sesame oil
• 2 tbsp chopped coriander leaves
• 2 tsp white sesame seeds, toasted
  
  

Pickled ginger

• 4 cm ginger, finely sliced
• 1 cup rice wine vinegar
• Sugar, to taste
• Salt, to taste
  
  

To serve

• 4 cups cooked quinoa 
• 1 avocado, finely sliced 
• ½ cup shelled edamame beans
• 1 cucumber, julienned 
• ½ cup kimchi
• 1 sheet nori seaweed, cut finely into strips
• ½ bunch mint, leaves picked 
• 1 tsp sesame seeds, toasted
• 1 green shallot, finely sliced

Marinating time: 30 minutes

Instructions

1. To make the poké, mix the diced fish, chilli, lemon rind, shallots, ginger, garlic, soy, sesame oil, sesame seeds, and coriander in a bowl. Let sit for at least 30 minutes . 
2. Make the pickled ginger by adding the vinegar, sugar and salt, to a small saucepan. Bring to a boil, then pour over ginger and let sit for 30 minutes to pickle. 
3. To assemble the bowl, divide the quinoa into four bowls. Top with poké, avocado, edamame, pickled ginger, cucumber, kimchi, nori and mint. Scatter over sesame seeds and sliced green shallots to finish.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.