10-Minute Hawaiian Poke Bowl With Gochujang

Poke bowls consist of diced raw fish (usually tuna or salmon), usually served on a bed of rice and with a variety of other colourful complementary toppings. You've probably seen these bright and colourful bowls all over your social media feed. Not only are they Instagram-worthy, they're also really easy to prepare, making them perfect for a quick and light lunch option. This recipe is by Colin Chun, Executive Chef at Hilton Sydney and features a unique Asian twist - gochujang!

Yield: Serves 1
Prep Time: 10 mins
Cook Time: 0 mins
Difficulty Level: 1/5

Ingredients

• 120 g Sashimi quality fish (diced 1-cm cube, tuna or salmon)
• 150 g cooked rice (white sushi rice, black sticky rice or brown rice)

Dressing

• 45 g gochujang paste (Korean chilli paste)
• 15 g sugar
• 30 ml rice vinegar
• 15 ml sesame oil
• 30 g soy sauce
• 3 g garlic clove, minced
• 5 ml lime juice

Garnish

• 30 g avocado, diced
• 20 g cucumber, diced
• 20 g carrot, diced or sliced
• 5 g radish, sliced
• 10 g mixed green salad (torn to small size) or iceberg lettuce

Steps

01. Place all dressing ingredients in a bowl and combine them using a whisk.

02. In a serving bowl, place cooked rice and top with raw fish.

03. Arrange all other garnishes on the rice and fish and serve with dressing on the side.

Photo: Hilton Sydney