I’m often asked whether I cook and eat Indian food all the time. From the outside, it’s an easy assumption to make, but in reality I cook Indian dishes two or three times a week. The rest of the time, our table is inspired by a variety of global cuisines, shaped by our mood, the weather, and whatever is in season.

With this recent stretch of hot, humid days, my family and I have been craving lighter meals – dishes that are vibrant, full of flavour, and layered with interesting textures.

We had friends over for supper, and as we planned to sit outside in the warmth of the evening, poke bowls felt like the perfect choice.

They’re wonderfully simple to put together, yet always look impressively vibrant on the table. I thought I’d share the idea here so you can create your own version at home. Use mine as a guide, then add your own little touches to make it personal. I love the riot of colour in this dish – it’s mostly a matter of thoughtful assembling and a little marinating, but the result feels special every time.

Poke Bowl

The perfect go-to for hot summer days

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Prep Time 45 minutes mins

Servings: 6

Cuisine: Japanese

Ingredients Method Notes

Ingredients

  

• 1 kg sushi grade tuna or salmon, cut into 1/2 inch cubes
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar

Pickled Cucumbers

• 1 cucumber, peeled, thinly sliced
• 100 g rice vinegar
• 100 g water
• 1 tbsp caster sugar
• 1 tsp fine salt

Pickled Jalapeño and Radish

• 6 jalapeño, thinly sliced
• 6 radishes, thinly sliced
• 50 ml rice wine vinegar
• 50 ml water
• 1/2 tbsp caster sugar
• 1/2 tsp fine salt

Sushi Rice

• 300 g sushi rice
• 420 ml water
• 3 tbsp rice wine vinegar
• 1 tbsp caster sugar
• 1 tsp fine salt

Sriracha Mayo

• 2 tbsp mayonnaise adjust to taste
• 2 tbsp sriracha adjust to taste

Other Ingredients

• 2 mangoes, skin and stone removed and cut into small cubes
• 1 tbsp shichimi togarashi
• 2 avocados, skin and stone removed, sliced
• 3 spring onions, finely sliced
• 1 tsp toasted tamari sprinkles
• 2 tbsp black and/or white sesame seeds
• 1/4 fresh lime per serving

Method

 

1. Begin by dicing the tuna or salmon and placing in a bowl.
2. In a separate bowl mix the marinade ingredients. Taste test to get the right balance for you and then pour over the tuna or salmon. Mix well. Cover with clingfilm and leave in the fridge whilst you are preparing the other ingredients
3. Next, peel the cucumber and halve lengthwise. Use a teaspoon to remove the seed core and discard. Use a mandolin or sharp knife to thinly slice the cucumber, then place in a sterilised jar
4. Using a small pan heat the rice wine vinegar and water and add the caster sugar and salt. Allow them to dissolve and then pour over the cucumber. Cover with a lid and allow to cool before placing in the fridge. This can be made a few hours in advance.
5. In a separate sterilised jar do the same steps with the jalapeño and radishes. You can decide to separate them into different jars or use the same. Remove the seeds of the jalapeño if you want them to be less hot.
6. Prepare the sriracha mayo – add more or less of sriracha and mayo to suit your individual preferences. Place in a small bowl and cover and leave in the fridge until you are ready to serve.
7. Prepare the mangoes and then sprinkle the shichimi togarashi over and gently mix. Prepare the avocados into slices and finely slice the spring onions.
8. Prepare the sushi rice according to instructions. Typically you add the water and rice and simmer gently until all the water has been absorbed and the rice has softened. Then you mix together the rice wine vinegar, caster sugar and salt. Taste test and then add to the cooked rice and stir gently with a wooden spoon.
9. I like to serve in my Japanese bowls. Add the sushi rice first and then the marinaded tuna or salmon, and then pickled cucumbers, avocado slices, mangoes, spring onions, pickled jalapeños and radishes. Finally add some toasted tamari sprinkles (if you have any) and the sesame seeds over the tuna or salmon.
10. Add a 1/4 fresh lime per serving and place the bowl of sriracha mayo and a little jug of soy sauce on the table for people to help themselves.

Notes

It is important to taste tests the marinades to suit your own preferences. 

You can make other pickles the same way – carrots, red onions are also great. You can add coriander seeds and a whole dried chilli if you want to bring flavours into the pickle. Get creative.