Japanese Poke Bowl Recipe

It’s heating up! Which means it’s time to plan a beach picnic. Try this delicious and healthy Japanese poke bowl recipe from The Alchemy of Beauty, a beautiful new book which is your guide to natural beauty and wellness, with over 1000 recipes to boost your gut, immune and collagen health…

Photos by Natalie McComas.

Shop our Picnic Basket - available now in the U.S, join the waitlist for the next restock in Australia.

Shop our Picnic Basket - available now in the U.S, join the waitlist for the next restock in Australia.

Japanese Poke Bowl

Makes 2 bowls

INGREDIENTS

Poke Bowl

2 large pieces of Ahi or mahi mahi or salmon, chopped into 2 cm squares

Poke Marinade

2 to 4 tablespoons of toasted black sesame oil

2 tablespoons of brown rice vinegar or mirin

1 teaspoon of wasabi paste

1 teaspoon of grated ginger or ginger powder

3 limes, juiced

Salad

1 bunch of watercress

½ cup of brown or organic Jasmine rice

6 small radish, shredded or diced

2 small carrots, shredded or made into matchsticks

250 grams of edamame, steamed and opened

1 tablespoon of organic, pickled ginger

Seaweed flakes

2 tablespoons of white or black sesame seeds

METHOD

1.     Chop the fish into 2 cm squares and place in a bowl. Combine all of the marinade ingredients and pour over the fish mix.

2.     Place in the fridge for around 2 hours to cook. In 2 to 3 bowls, place cooked rice, watercress, radish, carrot, edamame and ginger.

3.     When the fish is ready, spread evenly into each bowl and mix with the salad ingredients. Dress each bowl with pickled ginger, sesame seeds and nori flakes.

D.I.Y, Lifestyle, Picnic Series, recipesOlivia Morrow