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!