My Hawaiian-style poke bowl
Published on 12 March 2021
Favourites stay in this browser only. Sign in to save them to your account.
Poke is a rice meal with vegetables, usually raw fish, seeds, fruit or nuts and soy sauce. Personalise as liked. I marinated perch; salmon, tuna or raw prawns are usual alternatives, or cooked chicken pieces. Here is my home version served in bowls.
Do I have all the ingredients?
Ingredients
INGREDIENTS FOR TWO
You selected 0 entries out of 12 awaiting review
12 entries remain unselected in the list awaiting review
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
The preparation remains in its original order; guided mode is not available for this structure.
I halve avocado and remove stone.
I scoop flesh with a spoon.
I boil basmati following packet and cool.
I slice peppers, avocado and cucumber.
I quickly sauté diced carrots in oil, keeping crisp, and dice feta.
I chop spring onion and rinse.
I prepare seeds.
I marinated previously frozen perch strips for half an hour in oil, thyme, ginger and garlic. Use raw salmon, tuna or other fish, importantly previously frozen as the original specifies, and scatter sesame.
I put rice in bowl base.
I separately arrange ingredients, add pumpkin seeds and toasted almonds and dress with soy sauce.
Pickled ginger is a lovely addition.
Original source: https://incucinaconlilly.com/2021/03/12/poke-hawaiano-a-modo-mio/