Pokē, a Hawaiian-inspired delicacy, is très chic at the moment. Traditionally, it contains rice topped with tuna or salmon sashimi, a menagerie of vibrant vegetables, pickles and feisty, flavourful dressings – a bowl buzzing with fresh ingredients. This pōke bowl doesn’t contain fish, in case you can’t get hold of sashimi-grade quality fish. The pickles, marinades and dressings bring out the flavour of the more neutral ingredients so, although it might seem like a lot of hassle, it’s well worth it.
250g brown rice, black rice, quinoa or millet
100g edamame beans
40g kale, spinach or broccoli, raw or steamed
Pinch of Himalayan pink salt
1 tsp lemon juice
100g grated carrot, beetroot or radishes
1 portion pickled cucumber (page 316 of Well Being)
1 portion Pickled ginger (page 316 of Well Being)
2 tbsp sesame seeds
For the seaweed salad
15g dried hijiki or arame
1 tbsp tamari
1 tsp rice or apple cider vinegar
1⁄2–1 tsp sesame oil
1⁄4–1⁄2 tsp honey (optional)
1⁄4 tsp grated fresh ginger
2 tbsp sesame seeds
For the marinated enoki mushrooms
200g enoki, shiitake, chestnut or portobello mushrooms
3 tbsp rice vinegar
1 tbsp extra virgin olive, sesame or coconut oil
2 tsp apple cider vinegar
4 tbsp water
2 tbsp coconut sugar
2 tbsp tamari
1⁄2 tsp grated fresh ginger
1 tbsp fresh coriander leaves
For the baked nori crisps
6 sheets dried nori
2 tbsp sesame oil
Pinch of sea salt
1 tbsp sesame seeds
Fill a saucepan with water and bring to the boil. Add the edamame beans and cook for 10–15 minutes, then drain (reserving the water), transfer to a small bowl, and set aside.
Return the reserved cooking liquid to the pan and bring to the boil again. Add the kale, spinach, broccoli or other greens and cook for 5–8 minutes until the leaves are wilted or the broccoli begins to soften but still has some bite.
Slice the avocado in half, remove the stone and then score the flesh either into cubes or thin slices, lengthways. Scoop the flesh into a small serving bowl, sprinkle with salt, drizzle with lemon juice and then place in the fridge until ready to serve.
For the baked nori crisps, cut the nori sheets into sixths, to make six small rectangles. Place on a baking tray, brush with sesame oil and then sprinkle with the sesame seeds and a pinch of salt. Bake for 15–20 minutes, until crisp and crunchy.
For the seaweed salad, soak the seaweed in a bowl of water for 10–15 minutes, until it has tripled in size. Meanwhile, whisk together the remaining ingredients in a small bowl. Drain the seaweed and rinse it under cold water, then add it to the dressing and mix or massage the seaweed in with your hands to coat with the dressing and top with sesame seeds. Place in the fridge until ready to serve.
For the marinated mushrooms, place all the mushroom ingredients in a small saucepan, bring to the boil and then simmer for 10–20 minutes, until the mushrooms soften and the sauce thickens. Transfer to a bowl and place in the fridge until ready to serve.
When all your components are ready, divide the cooked rice or grain among four bowls. Tuck the edamame beans into one corner of each bowl. Do the same with the grated vegetables, greens, avocado, marinated mushrooms and Pickled Cucumber, and finally arrange the seaweed salad in the centre of the bowl.
Serve the Pickled Ginger on the side and either serve the nori crisps on the side or tuck 1 or 2 into each bowl. This recipe is vegetarian but I’d encourage adding either fresh sashimi, smoked salmon, cooked fish or seafood, soft-boiled eggs for a truer pokē experience.
Recipe extracted from Danielle Copperman’s book, Wellbeing
Danielle is also the founder of Qnola