[Po-kay bowl]. This is a traditional Hawaiian dish with it’s roots in Japanese cuisine. Around the end of the nineteenth century, there was a large influx of immigrants to Hawaii from Japan, who came to the Pacific to work on the sugar and pineapple plantations. Hawaii and Japan are both seafaring cultures, and both have long traditions of enjoying raw fish, so it’s no surprise that this fusion dish became extremely popular. Nowadays there are endless variations of poke bowls to suit every diet and preference. This version is vegetarian, but still has the flavour of the ocean, thanks to the addition of algae pearls and nori.
Makes 3 portions
3 cups cooked rice
300g firm tofu, cubed.
50g spring onions, sliced into strips
100g carrot, sliced into strips
100g green peas
150g cucumber, cubed
50g algae pearls
30ml lime juice
10ml soy sauce
10ml sesame oil
80ml neutral oil
Dried nori, broken into bitesize pieces
Blanch the green peas for 2 minutes in boiling water.
Combine the lime juice, honey, soy sauce and both oils in a small bowl. Whisk to combine.
Set the tofu and nori in a bowl. Add half of the dressing, and allow to marinate for at least 15 minutes.
Divide the rice between three bowls. Top with the marinated tofu and nori, carrots, spring onions, green peas and cucumber. Decorate each bowl with a generous spoon of algae pearls and finish with the remaining dressing.
If you enjoyed this poke bowl with tofu and algae pearls, you might like the following recipes:
Algae Pearls are Lofoten Seaweed’s answer to caviar. These little spheres are the perfect topping for your sushi, eggs and fish dishes. Gluten free and vegan, Algae Pearls combine the delicate flavour of wakame with the pleasing texture of roe. They can be enjoyed hot or cold, and retain their colour, flavour and texture even after cooking. This innovative product is perfect for those who want to expand their culinary boundaries, make visually stunning dishes and spark conversation around the dinner table.