Months ago, I bought the Gwenyth Paltrow book ‘It’s All Easy’. I loved it. I booked marked so many pages and since then I have not made one single thing from it. While I adore looking through cookbooks and dreaming about all the food, I’m not really one for following recipes. However, I pulled it off my shelf the other day and flicked through and saw poke bowls, which I have been meaning to make since a trip to Hawaii in 2012 where I ate them all the time. Finally, I can cross it off my to do list. Thanks for the inspiration GP.
This meal is really an art in smoke & mirrors. It looks fantastic. It tastes wonderful. It is nutritionally brilliant and can be adapted to what suits your mood and tastes. But the best part – it’s so easy. The only thing that requires cooking is the rice (and you can even cheat and get some sushi rice when you get your fish). Everything else just gets popped on top.
Other ingredients I contemplated and will use in the future were black rice instead of brown, salmon in place of tuna, seaweed salad from the sushi shop (I think this would be really great), diced cucumber with spring onion and chilli, quickly pickled shredded carrot and some steamed corn (because I think it needs some yellow aesthetically)
300g raw shashimi grade tuna, finely diced (ask your fishmonger to do this)
1 cup cooked brown rice (I served mine with warm rice)
1 zucchini, spiralised
1/2 cup podded edamame
6 breakfast radishes, sliced
half and avocado, sliced and dipped into toasted sesame seeds and salt
1/4 bunch coriander, chopped
for garnish and dressings
pickled ginger, shredded
furikake – (2 sheets of nori crumbled mixed with 2 teaspoons of coconut sugar and a tablespoon of each black sesame seeds and toasted white sesame seeds)
dressing – I like Yumm Kinsei dressing for Japanese inspired salads but equally easy to make one (2 tbspn olive oil, 1 tbspn sesame oil, 2 tbspn brown rice vinegar, 2 tbspn miring, 3 tbspn tamari, 1 tbspn maple syrup)
Place the rice in two bowls. Arrange the zucchini, tuna, radish, edamame, coriander and avocado around the bowls.
Serve with ginger, dressing, furikake and extra coriander on the side.
To eat, top with all the sides and dressing, mix and enjoy