Poké Bowls

  • Serves:
2
  • Prep:
10 min
  • Cook:
30 min

Poke or Poké is a Hawaiian raw fish salad. Traditional forms included raw tuna or octopus, but over at DA HQ we’re partial to salmon. Don’t like fish? – try substituting with chicken (COOKED!) instead.

This recipe is great to meal prep for the week, just use a cooked protein source towards the end of the week for food safety reasons.

Ingredients

  • 70g raw brown rice – makes approx 1 cup cooked
  • 1 tsp turmeric
  • 100g firm tofu, cubed
  • 200g fresh salmon (skin on), cut into large chunks
  • 1 cup kale, thick stem removed and massaged
  • 100g cucumber, diced
  • 1/2 cup red cabbage, thinly sliced
  • 4 tbs (~60g) wakame seaweed – we bought ours from the local sushi shop
  • 4 tbs pickled ginger
  • 2 tbs soy sauce (use less if you’re watching your salt intake)
  • 4 tsp sesame and nigella seeds

Method

  1. Cook the brown rice via absorption method with a ration of 1:2, adding turmeric into the water at the start and set aside
  2. Meanwhile, wash, slice and dice your salad items
  3. In a small frypan, cook the tofu until golden and set aside
  4. While the pan is still hot, briefly stir fry the kale until just starting to soften
  5. Build your bowl by adding the rice to one quarter first, then kale in the next quarter, cabbage and cucumber
  6. Next add on top the salmon, tofu, seaweed and pickled ginger.
  7. Garnish with sesame and nigella seeds
  8. Serve with soy sauce. Enjoy!

Top Tip –  If you don’t like fish or prefer not to eat it raw, feel free to cook your fish or replace with chicken breast or lean steak. For a vegetarian option, increase the tofu and add a boiled egg.

Nutrition

Per Serve

Energy:

2050kJ
(490kcal)

Protein:

37g

Fat:

21g
(saturated 4g)

Carbohydrate:

32g

Fibre:

10g

Sodium:

1070mg

Fruit:

0

serves

Vegetables:

2

serves

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