Our poke bowl recipe is a delicious take on the traditional Hawaiian dish.
Serves 4 | Preparation time: 25mins | Cooking time: 20mins
200g ahia™ freshly smoked hoki
2 cups sushi rice
2 tbsp mirin
2 tbsp rice wine vinegar
1 tsp salt
1 tsp sugar
1 cup frozen edamame beans, in pods
1 baby cucumber, thinly sliced
1 cup baby spinach leaves
2-3 radishes, sliced
1 spring onion, finely sliced
2 tbsp tamari soy sauce
1 tbsp rice wine vinegar
1 tsp grated fresh ginger, juice of
1 tsp sesame seeds
1 spring onion, thinly sliced
1 sheet nori seaweed sheets,
Rest ahia™ freshly smoked hoki at room temperature for 5 minutes, remove skin and flake the flesh. Set aside.
Rinse rice in a sieve under cold running water until water runs clear. Place in a saucepan with 4 ½ cups water and bring to the boil. Simmer for 10 minutes. Turn off the heat, cover with a lid and leave steam for 15 minutes.
In a small bowl, mix together the mirin, rice wine vinegar, salt and sugar. Stir until dissolved. Set aside.
Bring a saucepan with water to boil. Place bean pods in steamer over water. Cover, steam for 7 minutes until tender. Drop bean pods into ice water to refresh. Remove outer pods and place beans in cold water until cooled.
In a small bowl or jar, add the ginger sauce ingredients, mix well and season to taste. Wash and prepare the remaining vegetables.
Spoon mirin mix over the steamed rice, stir well with a fork and divide into four bowls. Top with a portion of smoked fish and prepared vegetables. Drizzle over a little ginger sauce. Serve with remaining ginger sauce, nori, pickled ginger and lemon wedges on the side.
Tips & variations
Edamame beans can also be cooked in microwave for 3-4 minutes. Squish between fingers to test if beans are cooked properly.
Any fresh seasonal vegetables will work well in this dish, like fresh lettuce, carrots, beans, silverbeet or asparagus.
Tamari soy sauce can be substituted with soy sauce, ponzu sauce or kecap manis.