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DIY POKÈ BOWL

 

This hugely popular healthy fish dish has officially landed in Aus and it’s about time we’ve clicked onto the Hawaiian bowl of health that’s been taking over the LA for the past few years. Big thanks to Uber eats who have been delivering the deconstructed sushi bowls all over Melbourne to the masses and kicking starting the local addiction. 

 

It’s a cross between ceviche and sushi. Raw fish marinated in delicious juices sitting on top of rice or your choice of base with some epic flavours on top.

400 grams fresh fish (sashimi-grade yellowfin , tuna or salmon)
3 Tbsp tamari shoyu
1 Tbsp sesame oil
1 tsp gluten-free oyster sauce
1/3 cup sweet onion, julienned
1/2 tsp freshly-grated ginger
1/4 cup scallion, chopped
1 whole avocado, cubed
Toasted sesame seeds, to taste

Pat fish dry. Cut neatly into 1/2-inch cubes, and transfer to a large mixing bowl. Place in refrigerator. In a smaller bowl, whisk together the shoyu, sesame oil, oyster sauce, and fresh-grated ginger. Remove mixing bowl from fridge, and add the sweet onions.

Pour the shoyu/sesame mixture into the large bowl, gently folding the raw fish and sweet onions together, allowing the sauce to lightly coat the poké. Allow ingredients to marinate in the refrigerator for 30 minutes to an hour.

Base is your choice.. think

  • Brown rice
  • Quinoa
  • Kale
  • Greens

Toppings

  • Seaweed
  • Pickled ginger
  • Edamame
  • Nuts
  • Wasabi peas
  • Avocado
  • Chilli
  • Coriander
  • Cucumber
  • Carrot
  • Mango
  • Crunchy noodles

Add flavours you like..

Enjoy.

TLT X

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