How To Make Your Own Poke Bowl

By Grace Noles
poke bowl with salmon avocado soy sauce and pineapple

In a temporary age of carbs on carbs being consumed while we're stuck at home, it's important to pay extra attention to the nourishment we're giving our bodies.

One of our favourite healthy go-to's has to be a Poke Bowl. Originating from Hawaii and rapidly travelling worldwide, the simplicity and freshness of a bowl is satisfying, tasty, and nutritious – making it an all-round winner. We grabbed this handy recipe from the team over at Dole, providing us with some great comfort foods for lockdown. While our recipe uses salmon, feel free to mix it up with the protein of your choice, and any extra goodness you can find in your kitchen. Dig in!

Dole Poke Bowl

Makes 2
Feel free to swap your salmon for chicken, tofu, tuna, or beef!

What you'll need:

½ Dole Pineapple–Cubed

2 Tsp. Fresh Coriander

300g Fresh Salmon fillet–Cubed

¼ cup Edamame Beans

1 Fresh Chilli–Sliced

1 Avocado–Halved & Sliced

1 Red Capsicum–Sliced into thin Strips

2 Spring Onions–Thinly Sliced

½ Cup Seaweed Salad

2 Cups Brown Rice

1 Tsp. White Sesame Seeds


Kewpie Japanese Mayo

Pickled ginger

Black & White Sesame Seeds

Soy Sauce

Getting started:

  1. Cube fresh pineapple and place in small bowl.
  2. Finely chop coriander and add to pineapple with 1 Tsp. white sesame seeds. Stir together and place to side.
  3. In two dinner bowls begin to create poke bowls by first evenly distributing the rice between the two bowls. From here begin layering ingredients in an orderly way starting with the salmon & pineapple prepared earlier.
  4. Once all ingredients have been added to the bowl finish by adding mayonnaise and pickled ginger and garnish with a sprinkling of black & white sesame seeds. Serve with soy sauce on the side.
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