Hawaiian Poke Bowl

Poke fish bowl.jpeg

I love Japanese food and flavours but sometimes find it hard to find enough green veggies in Japanese restaurant. This poke bowl, the latest trend from Hawaii, is a delicious salad bowl with diced sashimi that gives you all the yummy taste with lots of vegetables. 

Sound tricky? I thought so too, but it’s surprisingly easy. Being able to make it with your favourite ingredients and flavours means it’s a sure favourite. Remember, the most important thing is the FISH. Hiro at Bondi's Best told me you can use any type of super fresh fish fillets. Go to a good fish shop, tell them what you’re making and ask them for seasonal recommendations. If in doubt, tuna steaks are always sashimi grade.


  • 200-250g fresh fish (kingfish, salmon, tuna and trout are all great in this recipe)
  • 1 tbsp ghee or coconut oil (I used Pepe Saya ghee for its flavour)
  • 1 cup brown rice
  • 1½ cups water
  • 1 tbsp miso paste (I used Meru Miso white miso)
  • 2 tbsp good quality tamari
  • 2 tbsp sesame oil
  • 1 lime
  • ¼ red cabbage
  • ¼ white or wombok cabbage
  • 1 Lebanese cucumber
  • 2 radish
  • ½ avocado
  • Salt and pepper to taste
  • Sesame seeds, to sprinkle

Optional: dried seaweed and/or coriander leaves, chopped finely



Heat 1 tablespoon of ghee or coconut oil in a saucepan. Add rice and cook until the grains are absorbed and coated. Add water and bring to the boil. Reduce to a low simmer and cook until liquid is absorbed – about 30 minutes.


Dice your fish into 1.5cm cubes by cutting down one side of the blood line in the centre of the fillet, following that line to remove the skin. Repeat down the other side until skin is removed. Slice fish lengthways ad cut into thinner slices, then into cubes. 

Mix the miso in a bowl with 1 tablespoon sesame oil, 1 tablespoon tamari and the juice of ½ the lime. Add fish, cover and place in the fridge until ready to eat.

The Salad

Finely slice cabbage in one bowl, cucumber and radish in another with a knife or mandolin. Combine 1 tablespoon sesame oil, 1 tablespoon tamari and the juice of the other half of the lime in a jar. Shake to combine. Season with salt and pepper to taste, add to the cabbage and toss.

Build your Bowl

Start with rice at the bottom, then work around the bowl with cabbage, cucumber, radish and avocado. Add the fish to the middle of the bowl, and sprinkle with sesame seeds.