A poké bowl is a delicious combination of food groups, textures, colours, and flavours. They're almost as enjoyable to look at as they are to eat! The dish is native to Hawaii, and it typically contains pieces of raw fish (poké means "to slice or cut" in Hawaiian) served over rice along with delicious accompaniments, such as creamy avocado and crunchy radishes.
Since we think its okay to break the rules a little, we've added a few poké bowl recipes on the unconventional side- try them out and let us know what you think!
And don't forget- rosé is perfect for poké, especially because the crisp freshness of the wine plays along so nicely with the richness of the fish or meat in the bowl! Shop our summer rosés and enjoy this perfect combination on a sunny day.
Salmon Avocado Poké Bowl with Spicy Ponzu Sauce
Ingredients (serves 4):
For the bowls
1 pound sashimi grade salmon, cut into ½-inch cubes
1 avocado, cubed
1/2 cup scallions, trimmed and finely chopped
1/2 cup red onion, finely chopped
1 cup shelled edamame, steamed
1 medium carrot, julienned
1 tablespoon sesame seeds, toasted
Cooked white or brown rice, served hot
Salt and pepper to taste
For the marinade
5 tablespoons soy sauce
5 tablespoons fresh citrus juice (lemon, lime, or orange)
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon sesame oil
1 tablespoon fresh ginger, peeled and chopped
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1. In a medium bowl, whisk together marinade ingredients.
2. Add salmon, avocado, half the scallion, and red onion to marinade. Toss to coat. Taste and adjust seasoning, accounting for saltiness of soy in marinade. Refrigerate until ready to serve. (Fish will start to cook as it sits in the citrus.)
3. Divide rice between bowls. Spoon fish and avocado mixture over rice.
4. Garnish with remaining scallion, carrot, edamame. Sprinkle toasted sesame seeds on top. Enjoy!
Seared Hawaiian Beef Poké Bowl
Ingredients (serves 4):
For the beef poké
800g of beef fillet
2 garlic cloves, sliced
1 knob of ginger, thumb-sized, grated
1 tbsp of dark soya sauce
1 tbsp of sesame oil
1 tbsp of honey
1 tbsp of rice wine vinegar
For the salad
1 large white onion, diced
200g of cherry tomatoes, quartered
1 cucumber, deseeded and sliced
100g of radishes, diced
2 red chillies, finely sliced
2 tbsp of sesame seeds, lightly toasted in a dry pan
1 dash of oil
For the dressing
2 tbsp of dark soya sauce
2 tbsp of sesame oil
1 tbsp of honey
1 lime, juiced
1. Slice the fillet steak into it into 4 pieces. Place in a bowl along with the rest of the marinade ingredients.
2. Mix together gently, cover with cling film, and leave it sitting for an hour at room temperature.
3. Place a pan on a hob over medium heat and add a splash of oil. Throw in the diced onion and quickly sauté until soft and translucent. Leave to cool.
4. When ready to cook the beef, place a dry pan on the hob over a high heat. When the pan begins to smoke, add the fillets. You may cook the steak as well as you desire. For example, if you want rare, simply sear the steaks all over for roughly a minute until browned all over (including the cut-sides). For medium-rare, add another minute, and so on.
5. Once the steaks are completely seared, place on a tray and cover it with foil. Leave for 8–10 minutes.
6. Meanwhile, prepare the salad by combining the tomatoes, cucumber, radishes and the cooked onion in a large bowl.
7. Prepare the dressing by whisking all of the ingredients together in a small jar. Toss with the salad (save a little bit of dressing so you may drizzle it on top of the bowls at the end).
8. Next, unwrap the seared steak and slice into cubes.
9. Divide the salad among bowls and place the steak on top. Drizzle the rest of the dressing on each of the bowls.
10. Finish by sprinkling the toasted sesame seeds on top, along with the thinly sliced red chilli. Enjoy!
Spicy Prawn Poké Bowl
2 cups cooked sushi rice
400g raw frozen prawns
1/2 cucumber sliced
1 avocado sliced
1/2 carrot grated
1/2 cup wakame salad
1 radish sliced
2 tablespoons green onion
1 teaspoon black sesame seeds
1 teaspoon soy Sauce
1/2 teaspoon sesame oil
1 tablespoon spicy mayo
1. Heat a griddle pan until searingly hot. Cook the prawns for 2-3 minutes on each side until opaque and pink in colour.
2. Remove prawns using a slotted spoon and place in a bowl. Add soy sauce, sesame oil and 1 teaspoon of spicy mayo. Mix until combined.
3. Divide rice in 4 bowls, add veggies and shrimp on top and drizzle spicy mayo. Enjoy!