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Japanese poke bowl

Japanese Poke Bowl

Japanese Poke Bowl

I love a poke bowl and this Japanese-inspired version has all the textural elements: pickled ginger, carrot, zucchini, shitake mushrooms, avocado and smoked salmon (for a vegan option, substitute the salmon for tofu). It’s a great, warming and nurturing autumn/winter dish. Pickled ginger is a must, and I source mine from The Ginger People. I’ve used quinoa because it’s what I had available, but brown rice would work just as well.

Umeboshi Plums

Have you heard of Umeboshi Plums? They’re my new favourite thing – I tried them on the recommendation of my yoga teacher.  Organic Umeboshi Plums are a traditional Japanese pickle that have been soaked in a salt bath. Shiso leaves are added during pickling process to impart a reddish colour and unique flavour that’s a combination of spearmint, basil, anise and cinnamon. Their tart and salty taste is a wake-up call for the taste buds. I can usually find them in health food stores, but don’t worry if you haven’t got them or you can’t find them – they’re an optional extra.

Japanese Poke Bowl
Prep time
Cook time
Total time
Serves: 4
  • 4 cups of cooked quinoa
  • 1 avocado, skin and pip removed, thinly sliced
  • 4 umeboshi plums
  • 2 tablespoons of pickled ginger
  • 1 cup of grated carrots and zucchini
  • 4 shitake mushrooms, thinly sliced
  • 1 whole smoked salmon fillet or smoked ocean trout or tofu for a vegan option
  • 2 sheets of toasted nori cut into thin strips
  • 100ml of rice wine vinegar
  • 1 teaspoon of sesame oil
  • 1 tablespoon of rice malt syrup
  • 2 tablespoons of tamari
  • 1 tablespoon of sesame seeds
  • 2 spring onions, finely sliced
  1. Put all the ingredients for the dressing except for the sesame seeds and chickpeas into a small bowl and whisk together until well combined. Set the bow aside
  2. Assemble the 4 bowls with ¼ of the cooked quinoa and then top ¼ of the avocado, pickled ginger, carrot, zucchini, smoked trout/salmon or tofu, nori, shitake mushrooms, and 1 umeboshi plum.
  3. Drizzle over the dressing
  4. Sprinkle with spring onions and sesame seeds