It’s safe to say that poké bowls have proven themselves. When they first dropped onto the western wellness scene back in early 2016, we’ll be honest, we thought they might be a fad, but over a year on, they’re more popular than ever.
Sometimes it feels like a new poké bar opens up shop every week. And while they’re an easy option for an on-the-go lunch, we’d be lying if we said they were cheap. So, to save our pennies we’ve been doing DIY poké at home but it turns out, we’re not the only ones—culinary goddess, Donna Hay has been experimenting too. But in typical Donna fashion, she’s taken the standard poké bowl and given it a professional makeover. She’s spiced up the flavours and added a surprising healthy ingredient: kale.
As with all things DH, it tastes better than anything we could have dreamed of—kale included—and below, she shares the recipe. Made with tuna and edamame, it’s packed full of protein, nutrient-rich and extremely filling. It’s fresh and a little bit fiery.
1 cup (200g) sushi rice
1 cup (250ml) water
100g kale leaves
1 tablespoon rice wine vinegar
300g sashimi-grade tuna, chopped
1 teaspoon finely grated lemon rind
½ teaspoon shichimi togarashi+, plus extra to serve
1 teaspoon sesame oil
½ teaspoon sea salt flakes
1 cup (140g) frozen podded edamame, thawed
micro (baby) purple basil, to serve
+ Tips and tricks… Shichimi togarashi is a Japanese spice mix. You can find it in Asian supermarkets.
Everything Donna Hay touches turns to edible gold. Don’t believe us? Have a Donna Hay day! Try her coconut and blueberry overnight oats for breakfast, miso chicken with sweet potato noodles for dinner and raw chocolate doughnuts for dessert.