Poke bowl with tofu and algae pearls

Poke bowl with algae pearls lofoten seaweed
[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
30g honey
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.

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