It’s pronounced “po-kay”, and flavour-wise, it’s more than okay. The Hawaiian bowl combines the goodness of raw fish with the crunch of fresh salad ingredients, plus rice for sustenance. Traditionally tuna is the fish of choice, but we’ve mixed things up with ocean trout, kingfish and snapper, and even prawns and scallops for good measure. These recipes are just-right for pescatarians and lovers of fresh fish.
Summer bowl with tuna, rice and pineapple
Scallop poke with pickled ginger dressing
Kingfish poke with pickled ginger ponzu
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