Hailing from the shores of Hawai’i, poke – pronounced “poh-kay” – means “to slice” or “to cut”, referring to the way that smaller reef fish was originally prepared by the island’s earliest settlers.
Today, poke bowls have taken on a life of their own, with chain restaurants offering DIY options and many cuisines offering their own variations.
What is a poke bowl?
Put simply, a poke bowl is a dish with marinated and diced raw fish served over rice. Traditionally, it uses sashimi-grade seafood cut into bite-sized chunks, but today, it’s common to see poke bowls with every kind of protein – from marinated barbecued chicken to tofu, as well as a wide range of accompanying ingredients like mango or jalapeños.
Components of a tasty poke bowl
A poke bowl is more than just the sum of its parts. Every element in the bowl holds its own yet comes together to deliver the ultimate fresh, flavourful mouthful.
While almost every component of the poke bowl is customisable, in most cases, you’ll find the following elements:
- Protein: Traditionally, Ahi tuna is the move, however salmon has become increasingly popular for its flavour and bright colour. Kingfish, ocean trout, snapper, prawns or scallops are also worthy substitutes. Not a lover of fresh fish? Not to worry, chicken or tofu make for an easy swap.
- Seasoned sushi rice: Just like its sushi counterpart, poke bowls involve seasoned sushi rice. Short-grain white rice is ideal, but you can also use brown rice for a healthier alternative, or substitute for soba noodles.
- Toppings: This is where you can get creative. Generally, most poke bowls contain avocado, seaweed, pickled ginger, edamame beans and radish, but this part is entirely up to you (and your protein of choice).
- Dressing: The beauty of the poke bowl lies in its versatility. Transform the same ingredients by simply changing up the dressing – from a zingy ginger ponzu one night to a fiery spicy mayo number the next.
GT’s recommendations:
- Using up that tin of tuna in your pantry will get the job done, but for the best results, seek out sashimi-grade fish from the new Sydney Fish Markets, or your local fishmonger.
- Gluten-free? Sub tamari for soy sauce.
- The longer the marinade, the tastier. Aim to let your protein marinate for at least one hour before serving.
16 easy poke bowl recipes to try at home
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.
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.
Avocado and tuna brown rice bowl
It’s heaven in a bowl – big flavour, lots of colour, and a whole lot of goodness.
Tofu poke bowl with pickled carrot
Tofu poke bowl with pickled carrot recipe – For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour.
Kingfish poke with pickled ginger ponzu
Making poke at home has never been this easy.
Trout and daikon rice bowl
Part chirashizushi, part poke bowl, all-round fresh and fast flavour.
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.
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.
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.
Sashimi rice bowls with pickled ginger dressing and wasabi peas
A fast and fresh option.
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.
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