The Hawaiian hit Poké is quick and easy to prepare at home, making a fresh and filling summer dinner. It’s advisable to use sushi-grade fish which you can ask your fishmonger for. Otherwise, you can opt for a less traditional cheat-poké bowl and roast or panfry the fish, then flake it over the rice.
1 fillet of salmon or tuna (sushi grade)
3 radishes, finely diced
1 cup of mixed wild and basmati rice
A handful of Japanese greens, salad leaves or bok choy leaves
1 small handful of fresh coriander
A generous sprinkle of chia seeds
A generous sprinkle of toasted sunflower seeds
Salt & pepper
Juice of 1 lime
1 tbsp soy sauce
1 tbsp honey
½ tbsp sriracha sauce
Cook the rice according to the instructions on the packet.
Meanwhile, wash and finely dice your radishes and dice the avocado into medium sized cubes. Set aside in separate bowls, both with a squeeze of lemon juice.
Now dice your fish into medium sized cubes, removing any stray bones. Tip: the best quality fish in terms of texture and flavour is cut from the head end.
For the dressing, combine all ingredients in a glass & whisk.
Wash and chop the coriander and wash the Japanese greens. If you can’t find these, any salad leaf or some chopped bok choy will do.
When the rice is cooked, drain and cool it under cold water, then mix through the coriander with half of your dressing and a little salt and pepper. Serve into a bowl.
Arrange the rest of your ingredients on top of the rice. I like to separate the salmon and the avocado with a line of radish for a contrast in texture and layer the Japanese leaves around the edge of the bowl.
Pour the rest of your dressing over the salmon, radish and avocado and garnish with chia and sunflower seeds. Enjoy immediately!