Recipe for the traditional Hawaiian seafood dish that’s gaining popularity in South Africa – Poke Bowls

1,5 cups rice (sushi, jasmine or basmati)
15 ml rice vinegar
1-2 cups finely sliced dried seaweed/nori sheets
about 320-400 g fresh salmon, skinless and boneless, sliced/cubed
1 large avo, sliced/cubed
1 cup shredded purple cabbage
1 cup shredded carrot
1 cup mango, peeled & diced
1 bunch spring onion, finely sliced
4 tablespoons pickled ginger, sliced
a handful sprouts
a handful fresh coriander, chopped (optional)
a sprinkle of sesame seeds
soy sauce, for dressing

How to
Cook your rice according to the manufacturer’s ingredients using salted water.

When cooked and drained, add the vinegar and sliced nori and stir well.

Fill your bowls half-full with the hot rice mixture.
Top with salmon, avo, cabbage, carrot, mango, spring onion, sprouts and coriander in neat sections.

Sprinkle the salmon with sesame seeds, then add soy sauce to taste. Serve immediately.

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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.