Classic poke bowl
Photo by Tam West
- Whisk 1½ Tbsp soy sauce with 1 Tbsp rice wine vinegar and 1 tsp sesame oil. Add 1 tsp finely grated ginger, 1 tsp toasted sesame seeds and 1 thinly sliced spring onion.
- Cut 150g each of kingfish and tuna (or hapuku or kahawai) into cubes. Toss through the marinade and chill for 1 hour.
- Arrange 2-3 bowls with a generous scoop of cooked rice, marinated fish, edamame beans (blanched and refreshed), diced mango and thinly sliced cucumber. Top with crushed macadamia nuts and furikake (or crumbled toasted nori and sesame seeds).