Poke bowls have become one of 2017’s biggest food trends and I’m not complaining. It’s basically a deconstructed sushi roll. So it’s filled with healthy ingredients, really easy to make and there’s lots of room to get creative and use your favourite toppings.

Serves 4 Fiona Uyema Fused Poke Bowl TV3 cooking demo recipe easy

Ingredients:

4 portions of freshly steamed  rice, white or brown

600g sushi grade salmon/ tuna (alternatively smoked salmon/trout), cut into cubes

Half mango, peeled & cut into cubes

2 avocados, halved and thinly sliced

Pickled ginger/ shredded nori seaweed, to serve

Sesame seeds/ Japanese seven spice, to garnish

Caviar, optional for a special occasion

For the dressing (mix all ingredients well together in a small bowl)

4 tablespoons Japanese soy sauce

4 tablespoons rice vinegar

Pea sized dollop of wasabi

Instructions

1 To prepare for assembling the poke bowls place all the ingredients listed above in separate dishes.

2 To assemble the poke bowls arrange four bowls alongside each other.

3 Fill the bowls about halfway with rice.

4 Start to build the poke bowl with your preferred  fish and the other selection of toppings.

5 Finally drizzle the dressing over the poke bowl. Eat and enjoy!

 

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