Credit: Hilton Sydney

Serves 1
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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!


  • 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)


  • 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


  • 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

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


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


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

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