Poké is hot this minute on the foodie scene – and easier than you think to recreate at home. Try this miso salmon poke bowl from Tom Walton of Sydney’s famed Bucket List Bondi. “One of the best things about poké besides that’s it delicious and healthy, is that everything can be prepared in advance and easily put together at the last minute,” says Walton. “If you don’t like raw fish then cooked chicken, tofu or even lightly cooked mushrooms make a great substitute. Rice can be replaced with extra cabbage or leaves.”

SERVES 6

Ingredients

1 cup brown rice
500g sashimi grade fish – tuna or salmon are widely available
½ cup, shallots thinly sliced
2 tbs each white & black sesame seed, lightly toasted
sea salt
2 avocado
juice ½ lemon
1 cup snow pea sprouts
1 telegraph cucumber, thinly sliced
1 cup edamame, podded
3 radish, sliced into thin rounds
100g pickled ginger, chopped, reserve the juices.
¼ red cabbage, finely sliced
¼ white cabbage, finely sliced

Original dressing
¼ cup soy sauce or tamari
2 tbs sesame oil
2 tbs rice vinegar

Miso tahini
1 tbs miso
½ cup tahini
½ cup water
1 tbs maple syrup
1 tbs soy sauce
juice ½ lemon

Method

1 Place the rice into a saucepan and cover with 2 cups water. Bring to the boil then cover with a lid, turn down and let it simmer for 30 minutes. Remove from the heat and let it rest while you prepare the rest of the ingredients.
2 In a small bowl, combine the soy sauce, sesame oil & rice vinegar. Set aside.
3 Mix all the miso tahini ingredients together and set aside.
Dice the fish into a 1cm dice and place in a bowl. Add ½ the sliced shallots, ½ the sesame seeds and ½ the poke original dressing. Mix gently and place in the fridge while you prepare the rest of the ingredients.
4 Dice the avocado flesh and squeeze over the lemon. Set aside.
5 To build the bowls, mix the cabbages together and place a handful in the bottom of the bowls. Mix the reserved pickled ginger juices into the cooked brown rice then spoon the rice over the cabbage.
6 Arrange the cucumber, radish, edamame, ginger and avocado around the bowls then spoon over the fish and any marinade.
7 Sprinkle with the remaining shallots and sesame seeds over the bowls and finish with the snow pea sprouts and miso tahini.

Tom Walton has opened a new Hawaiian-inspired poké venue, Nudefish, in two locations: Sydney’s Greenwood Plaza and Martin Place.