Anyone who has tried poke [pronounced poh-kee] can attest, it’s really, really delicious, so the fact it’s becoming Australia’s next favourite thing is certainly exciting as it's fresh and healthy too!
Originating in Hawaii, a poke bowl is like a cross between sashimi and a healthy salad with a variety of sauces.
To make the best healthiest poke bowl, I always use only the freshest fish but you can also use tofu or chicken. The flavour comes from using citrus ponzu which you can buy from any asian grocer or japanese food mart. You can buy the tuna, seaweed salad, pickled ginger all at the fish market and there is now a seafood delivery service from the fish markets in Sydney to most metro areas! Go to getfish.com.au to order.
When plating a poke bowl I try to use lots of colours and build it around brown rice, but you can also use quinoa. I don't add onions myself, which is typical for poke as I follow a fodmap friendly diet but you can add onions as well if you wish.
It's such a great summery fresh dish that I have served up to friends who love it and is a great meal for weight loss and weight maintenance as it is a great combination of protein, good fats, and complex carbs. It's delicious and so good for you!
Ingredients: (2 people)
2 tablespoons sesame seeds
200g sashimi grade tuna
1 x 250 pouch microwaveable brown rice
1 cucumber diced
1 carrot julienned
1 avocado sliced
sprinkle chilli flakes
1/2 cup seaweed salad
1/2 cup shelled frozen edamame beans
1/2 cup pickled ginger
drizzle citrus ponzu sauce
salmon roe (fish eggs to serve is optional)
1. Heat rice according to packet instructions. Divide rice among bowls
2. Chop tuna into small pieces into a bowl and drizzle with citrus ponzu sauce and fold through toasted sesame seeds
3. Top with avocado, edamame beans, seaweed salad, cucumber, carrot, pickled ginger and fish eggs
Lifestylist Health & Fitness
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