Make Your Perfect Poke Bowl: A Fresh Take on Summer Eating

Let's talk about the ultimate summer meal that's taking over our kitchens - the poke bowl! With markets bursting with gorgeous seasonal produce right now, there's never been a better time to jump on this delicious trend. Trust me, once you discover how easy these are to make at home, you'll be wondering why you didn't start sooner.

What even is a poke bowl, anyway?

Originally from Hawaii (where 'poke' means 'to cut'), these bowls started as a clever way to use up cubed salmon and tuna leftover from making sushi. Now they've evolved into something of an art form, and while you can find them in restaurants everywhere, creating your own at home is half the fun - not to mention way more budget-friendly!

Our step-by-step guide to poke perfection!

1. Start with Your Base

Think of this as your bowl's foundation - you've got options!

• Brown rice (my personal favorite, but white rice works beautifully too)
• Quinoa for a protein boost
• Finely shredded cabbage for extra crunch
• Cauliflower rice if you're keeping things light
• Zoodles (zucchini noodles) for a fresh twist
• Soba noodles for something more substantial
• A bed of fresh leafy greens

2. Choose your protein

And here's where things get interesting:

For traditionalists: raw fish is classic poke material. If you've got access to super-fresh salmon, tuna, kahawai, or snapper, you're in for a treat. Cut it into 1cm cubes against the grain, and here's a pro tip: try marinating your salmon or tuna in a 50/50 mix of sesame oil and soy sauce for 1-2 hours before serving. Trust me, it's a game-changer.

Not feeling the raw fish that's ok too! Swap it out with ...

• Cooked prawns
• Pan-seared tofu
• Chicken - thighs or breast. Air fried or oven baked, marinated is good too.
• Japanese-style options like karaage (fried) or katsu (crumbed) chicken
• Seared pork or bee fillet (or any quick cook beef cut tbh - stay away from stewing/casserole cuts tho)

3. Sauce it up (and 'you do you')

Here's how you ring the changes:

• For fatty fish: like salmon Go bold with your sauces
• For delicate fish and shellfish: Keep it lighter
• Great options include: chilli sauce, miso paste, ponzu, soy sauce, or spicy black bean paste
• For cooked proteins: Think teriyaki, satay, Kewpie mayo, aioli, or even ranch dressing

4. Add the Magic: Your Toppings

Here's where you can really get creative! For the perfect bowl, pick at least one item from three of these categories:

Fresh and crunchy:

• Avocado slices or cubes
• Pickled radish or ginger
• Crispy bean sprouts
• Blanched asparagus
• Kimchi
• Cherry tomatoes
• Cucumber ribbons
• Shredded carrots
• Sautéed mushrooms
• Edamame beans (one of our faves!)
• Pickled seaweed
• Sweet corn kernels
• Fresh citrus wedges

A Nutty Crunch (or, A Crunchy Nut!):

• Toasted seeds
• Crushed peanuts
• Roasted cashews

Spice It Up:

• Shichimi (Japanese seven spice)
• Dried chilli flakes
• Crushed wasabi peas
• Fresh jalapeños

The Allium Kick:

• Spring onions
• Sweet pickled onion
• Roasted garlic
• Crispy fried shallots

Remember, there's no wrong way to build your poke bowl - it's all about what you love! Layer everything beautifully in your bowl, and you've got yourself a restaurant-worthy meal that's packed with nutrients and bursting with flavor. The best part? You can switch it up every time based on what's fresh, what's in your fridge, or simply what you're craving that day.

Happy poke bowl creating! 🌺