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.
Photo: Hilton Sydney