It’s pronounced “po-kay”, and flavour-wise, it’s more than okay. The Hawaiian bowl combines the goodness of sashimi-grade raw fish with the crunch of fresh salad ingredients, plus rice for sustenance. In most recipes, and in traditional poke bowl recipes, sushi rice or white rice is used as the base, with pick-your-own vegetable toppings. We like to use crisp vegetables like cucumber, green onions, edamame and sheets of nori seaweed to add a different textural element, but you can use whatever ingredients you prefer.
Traditionally tuna is the fish of choice, but we’ve mixed things up with ocean trout, kingfish and snapper, and even prawns and scallops for good measure. These recipes are just-right for pescatarians and lovers of fresh fish.
Summer bowl with tuna, rice and pineapple
Eat a rainbow.
Rice bowls with matcha and roast trout
Rice bowls with matcha and roast trout recipe – Preheat oven to 200C. Combine rice and 840ml water in a saucepan with ½ tsp salt, bring to a simmer, cover with a tight-fitting lid
Sushi bowls
A quick and easy dinner idea for when you can’t be bothered to cook.
Kombu-cured kingfish poke bowl
This twist on the Hawaiian bowl combines cured kingfish with the crunch of fresh salad and pickled veg, plus rice for sustenance.
Avocado and tuna brown rice bowl
It’s heaven in a bowl – big flavour, lots of colour, and a whole lot of goodness.
Tuna K-poke
Tuna K-poke recipe – Place rice, kombu, 750ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 50 minutes.
Scallop poke with pickled ginger dressing
Scallop poke with pickled ginger dressing recipe – Bring rice, 500ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Spicy prawn and pineapple poke
Spicy prawn and pineapple poke recipe – Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Green bomb snapper poke
Green bomb snapper poke recipe – Bring rice, 500ml water and 1 tsp salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Ocean trout poke on matcha rice
Ocean trout poke on matcha rice recipe – Place rice, 500ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Trout and daikon rice bowl
Part chirashizushi, part poke bowl, all-round fresh and fast flavour.
Sashimi rice bowls with pickled ginger dressing and wasabi peas
A fast and fresh option.
Kingfish poke with pickled ginger ponzu
Making poke at home has never been this easy.
Marlin and tuna poke with fried rice
Australian Gourmet Traveller summer entree recipe for marlin and tuna poke with fried rice
Miso-cured salmon bowls with green-tea noodles
Miso-cured salmon bowls with green-tea noodles recipe – For miso-cured salmon, mix miso, sake, mirin and ginger in a bowl. Place a large piece of plastic wrap on a work surface.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%