Pokè Bowl


Pokè originated as a snack for Pacific Ocean fishermen, who ate fish left over from the day’s fishing, cut into chunks, and a few other ingredients, such as kukui nut pulp, sea salt and soy sauce.

However, there is a difference between Pokè, the national dish of Hawaii, and the “Pokè Bowl”, a Euro-Asian contamination, in which raw fish, especially yellow fin tuna and salmon, is marinated or seasoned and accompanied by rice, avocado, raw and cooked vegetables, seaweed, soy sprouts, fruit and seeds. A real mix of creativity.

In the Pokè Bowl we propose here, there are all the elements for a complete yet light and nutritious meal: carbohydrates, proteins and vitamins. 

Preparation time 20 minutes

Passing time 45 minutes

Serves 2 bowls


  • 160 g sushi rice or short-grain rice
  • 120 g fresh salmon
  • 1 tablespoon rice vinegar
  • 3 tbsp soy sauce
  • 1 avocado
  • 1 mango
  • 100 g small red peppers
  • 150 g wakame seaweed
  • 150 g edamame (soya beans)
  • 2 tbsp sesame oil
  • Pinch of caster sugar
  • Sesame seeds to taste


1.         Cut the fresh salmon into one centimetre cubes and place in a bowl, add the soy sauce, sesame seeds and sesame oil and leave to marinate for about 45 minutes.

2.         In the meantime, dedicate yourself to the rice: put it in a sieve and rinse it. Pour it into a high-sided non-stick saucepan, add the same amount of water and bring to the boil. Lower the heat, cover with a lid and cook for about 10-12 minutes without stirring. Turn off the heat, leave to rest for about ten minutes and gently fluff up the rice with a fork. Transfer the rice to a large bowl and mix in a pinch of sugar and some rice vinegar.

3.         In the meantime, clean and chop the avocado and mango and cut them into strips or cubes.

4.         Also cut the red peppers into rounds.

5.         Blanch the edamame or steam them.

6.        Now you can compose your Poké Bowl: place the rice on the bottom, add the other ingredients, keeping them separate from each other, and garnish with edamame, wakame seaweed and sesame seeds.

Food Matching

We imagine it with Ca’ Natura Pecorino IGT, a white wine elegant, fresh, sapid and beautifully balanced.

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