Poke Bowl

This easy to make, raw fish super-salad is full of fresh nutritious ingredients that will help boost your immune system. If you can’t get fresh tuna, you can use fresh salmon or trout instead. You could also add leafy greens instead of the edamame beans and spinach. Crunchy vegetables such as peppers, mangetout or sugar snap peas are another great addition.

Serves 4


150g sushi rice, rinsed (wholemeal sushi rice also works well)

2tbsp rice wine vinegar

150g fresh tuna, diced

100g edamame beans, podded

100g baby spinach

1tbsp sesame oil

Small bunch of radishes, thinly sliced

1 carrot, peeled into ribbons

1 cucumber, thinly sliced

Small handful of cherry tomatoes, halved

Black and white sesame seeds to garnish

For the dressing

3tbsp soy sauce

2 limes, zest and juice

2 garlic cloves, grated

1tbsp ginger, grated

For the avocado purée

1 avocado

1 lemon, juice only

2tbsp olive oil


  1. Place the rinsed sushi rice in a solid steam container and cook on 100˚C for 15 minutes in a steam oven. If you don’t have a steam oven, combine the rice with 300ml of water in a saucepan, bring to the boil, cover, lower the heat and cook for 15 minutes. Add the vinegar to the cooked rice and keep covered until needed.

  2. Combine all the ingredients for the dressing together and mix with the diced tuna. Leave to marinade for a few minutes while you get the rest of the ingredients ready.

  3. Place the edamame beans in a perforated steam container and cook on 90˚C for 3 minutes. When ready, place the spinach on another tray and steam alongside the beans for 2 minutes. Remove both trays from the steam oven, squeeze any extra moisture from the spinach and dress with the sesame oil.

  4. For the avocado purée, blend the peeled avocado with the lemon juice, olive oil, salt and pepper. Check the seasoning and keep aside until needed.

  5. Place some of the rice as a base on each plate and add the marinated tuna, edamame, dressed spinach and the remaining vegetables. Dot the avocado purée and serve.

About the Author

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