Is it just us, or does every scroll through instagram present another elaborate poke bowl? Get on board with this health food trend and make your own with this easy and flavourful recipe.

Poke

Ingredients

• 3 cups cooked brown rice
• 2 cups kale, washed and shredded
• 2 tablespoon tamari (gluten-free soy)
• 1 teaspoon toasted sesame seeds
• 1 orange juice and zest (zested over a microplane)
• 400gm tuna (Sashimi Grade) cut into 1cm cubes
• 2 green onions finely sliced
• 1 Lebanese cucumber cut into 1cm cubes
• 1 cup soybeans
• 1/3 cup toasted sesame dressing (recipe below)
• ½ cup crispy shallots (gluten free)
• ¼ teaspoon chilli flakes
• Caviar and seaweed optional

Method:

1. In a large bowl, mix the brown rice, kale, tamari, sesame, orange juice and zest and set aside.
2. In another bowl, mix together the tuna, green onions, cucumber, soybeans and toasted sesame dressing!
3. Divide the seasoned the rice and kale between four bowls, top with evenly portioned tuna salad. Top with fried shallots and a few chilli flakes.

Toasted sesame dressing

Ingredients:

• ¼ cup sesame seeds
• 2 tablespoons rice wine vinegar
• ½ cup vegetable oil
• ¼ cup water
• 2 tablespoons Mirin
• ½ teaspoons finely chopped fresh ginger
• juice and zest of 1 small lime
• 1 tablespoon sesame oil

Method:

Blend all ingredients to a smooth consistency in a food processor, and then dress the salad.

This recipe was created by Poku, which has recently opened at Chifley’s new food precinct on Level One, 2 Chifley Square, Sydney.