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6 Highly Instagrammable Poke Bowls

Recipes by Cihan Kucukcavdar, Executive Chef, Teatro, Towers Rotana Dubai

Poached Seafood Poke Bowl
Serves: 2
Prep time: 20 mins
Assembly time: 30 mins
Ingredients
60 gm prawn
150 gm lobster
1 red onion
½ cup mixed capsicum,
chopped
½ packet mushrooms
½ tbsp pepper
Salt to taste
2 tbsp Peruvian chilli sauce
1 cup mixed grains, boiled
50 gm sugar snap peas
30 gm pineapple
20 gm tako or boiled octopus
(optional)
5-6 Sakura cress
For the dressing:
1 tsp ginger paste
1 lime
2 tbsp olive oil
Salt and pepper to taste
Method
Boil water with a pinch of salt in a pot. Add prawn and lobster for 5-8 minutes, and cook till firm.
Meanwhile, cut all vegetables, add salt and pepper and mix them together with Peruvian chilli sauce.
For dressing, add ginger and lime juice, olive oil, salt and pepper; blend well.
To assemble, fill a bowl with mixed grains and add a drizzle of dressing.
Top with the seafood, and add the poke bowl toppings of onion, mixed capsicum, mushroom, sugar snap peas and pineapple. Add tako. Finally, garnish with sakura cress. Serve.

Pink Heat Poke Bowl
Serves: 2
Prep time: 20 mins
Assembly time: 30 mins
Ingredients
100 gm salmon
1 cup quinoa (red, white, black)
1 medium shallot, chopped
1 tbsp aji amarillo
3 tbsp yuzu sauce
5 baby radishes
1 tomato
½ dragon fruit
5 gm mix cress
For the dressing:
1 cup yuzu juice
1 cup mirin
½ cup soya sauce
3 tbsp Hondashi (fish stock powder, avl at Asian markets)
1 fresh spicy red chilli (aji amarillo or habanero)

Method
Mix all the ingredients for the sauce and blend; place in a refrigerator to cool.
Marinate salmon with yuzu sauce and refrigerate to cool.
Cook and cool the quinoa, add shallot, aji amarillo and combine with yuzu sauce.
To assemble, fill bowl with 1 cup of quinoa along with other poke bowl toppings like baby radish, tomato, shallot, and dragon fruit.
Finally, place the salmon in the centre, garnish with some cress and drizzle over with yuzu sauce. Serve and enjoy.

Photo: Juidin Bernarrd
Gluten-Free Tofu Poke Bowl
Serves: 2
Prep time: 20 mins
Assembly time: 30 mins
Ingredients
100 gm extra firm tofu
2 tbsp corn oil
5 red baby radishes
½ cup red cabbage
½ beetroot
50 ml chilli soya dressing
1 cup cooked brown rice or Japanese rice
1 tsp sriracha
1 green apple
Pinch of sea salt
1 tbsp grated coconut
For the dressing:
3 Habanero chillies
½ cup soya sauce
½ cup rice vinegar
1 tbsp Japanese ginger pickle
1 red onion
Salt to taste
1 tbsp sugar
Method
For the sauce, mix all the ingredients in a mixing bowl, and blend well. Keep refrigerated.
Dry out tofu by placing paper towels under and over it and applying pressure. Allow to rest for 10 minutes.
Heat corn oil in a skillet over medium high heat and add tofu. Pan-fry on all sides until very crispy and golden (approximately 5-8 minutes).
Meanwhile, cut vegetables and mix together with chilli soya dressing.
To assemble, fill bowl with cooked brown rice and add a drizzle of dressing.
Top with tofu and add sriracha, followed by the poke bowl toppings of radish, red cabbage, beetroot and green apple.
Drizzle again with the dressing and sprinkle with sea salt. Garnish with grated coconut
and serve.

Teatro Poke Bowl
Serves: 2
Prep time: 20 mins
Assembly time: 30 mins
Ingredients
1 cup uncooked brown rice 2 tbsp ponzu sauce
100 gm Hamachi fish, cut into small or medium cubes ½ tsp sesame seeds
1 medium shallot 1 tbsp spring onion, chopped
1 cucumber
½ pc avocado
½ pc mango ½ tsp pepper
1 tbsp truffle oil (optional) 2 gm shisho or mint leaves
For the dressing:
½ cup rice vinegar
½ cup soya sauce
½ tsp wasabi paste
2 tbsp tabasco
1 tbsp sugar
10 gm ginger
1 fresh small red chilli
Salt to taste
Method
For the sauce, mix all the ingredients in a bowl and blend well. Keep to cool in a refrigerator.
Cook and cool brown rice; season with ponzu sauce.
Mix hamachi with ponzu sauce, sesame seeds, shallot and spring onion in a mixing bowl. Keep in refrigerator.
Meanwhile, cut cucumber, avocado and mango into small or medium size cubes.
To assemble, fill bowl with 1 cup of brown rice and add a drizzle of dressing. Top with Hamachi and add toppings such as avocado, cucumber and mango.
Add a drizzle of truffle oil after arranging all the ingredients.
Finally, garnish the bowl with crispy shisho leaves or mint leaves. Serve.

Photo: Juidin Bernarrd
Vegan Poke Bowl
Serves: 2
Prep time: 20 mins
Assembly time: 30 mins
Ingredients
½ cup lentil mix
½ cup lentil du puy
½ cup edamame
½ lemon
½ tsp pepper
2 tsp coriander
1 mango
1 cucumber 1 carrot
½ cup vene cress or any fresh cress
½ cup coriander
For the dressing:
50 ml umami sauce (available at local Asian supermarkets)
Method
Cook the lentil mix, lentil du puy and edamame together, and cool.
Squeeze the lemon juice, add pinch of pepper, coriander and drizzle with umami sauce.
Meanwhile, cut the mango into medium cubes, and spiralise the cucumber and carrot.
To assemble, fill bowl with mixed pulses to form a base.
Top it off with mango in the centre, and arrange the remaining ingredients around. Add a drizzle of dressing. Finally, finish with vena cress and serve.

Oahu Hawaiian Poke Bowl
Serves: 2
Prep time: 20 mins
Assembly time: 30 mins
Ingredients
100 gm yellow fin tuna, cut into medium cubes
3 tbsp sesame dressing
1 tsp sesame seeds
1 medium shallot
2 tbsp spring onion
1 cucumber
½ avocado
1 tomato
¼ cup takuwan (Japanese parsnip pickle)
1 cup uncooked sushi rice
1 tbsp Bonito flakes (optional)
For the dressing:
3 tbsp sesame oil
3 tbsp rice vinegar
3 tbsp soya sauce
1 tbsp Hondashi
2 tbsp sugar
Salt to taste
Method
For sauce, mix all the ingredients in a mixing bowl, and blend well. Keep to cool in the refrigerator.
Mix tuna with sesame dressing, sesame seeds, shallots and spring onion in a mixing bowl, and set aside in the refrigerator.
Meanwhile, cut cucumber, avocado, tomato and takuwan into batonnet (5 cm long sticks).
To assemble, fill a bowl with 1 cup of sushi rice and add a drizzle of dressing.
Top with yellow fin tuna and add other toppings, such as avocado, takuwan, and cucumber.
Garnish with bonito flakes. Serve.