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 unfortunately is hard to come by but it’s worth checking with your fishmonger / asking if you can order some. 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
½ cup red or wild rice
½ cup white rice
Japanese greens or any salad leaves
1 small handful of fresh coriander
½ tbsp. chia seeds
½ tbsp. toasted sunflower seeds
Salt & pepper
Juice of 1 lime
1 tbsp soy sauce
1 tbsp honey
1 tbsp sweet chilli sauce
Fill a pan with cold water, add the red / wild rice and bring to the boil with a lid on. Once boiling, turn the heat down to a simmer and cook for 30 minutes – after which you can add the white rice and cook for a further 10 minutes.
Meanwhile, wash and finely dice your radishes and dice the avocado into medium sized cubes. Set aside in separate bowls, with a squeeze of lemon juice.
Now remove the skin from your fillet of fish & check for any bones before dicing into medium sized cubes. 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 small bowl & whisk.
Wash and chop the coriander and pick and wash the Japanese greens. If you can’t find these, any salad leaf or blanched bok choy will do.
When the rice is cooked, drain and cool it under cold water. Mix through the coriander with half of your dressing and a little salt and pepper. Place in a bowl.
Arrange the rest of your ingredients over 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!