A fresh and tasty Recipe!

Hawaiian Poke Bowl

A fresh and tasty recipe, easy to make using whatever you have in the fridge!

Servings 1


  • Fresh Basil
  • Fresh Mint
  • Fresh Chives
  • Spring Onions
  • Baby Beetroot
  • Radishes
  • 1 Carrot
  • half Avocado
  • Red Cabbage
  • 20 ml Rice Vinegar
  • half tbsp Sugar
  • 70 grams Sushi Rice
  • 140 ml water
  • Salmon Fillet or your protein of choice
  • 1 Boiled Egg


Sushi Rice

  1. Wash your rice thoroughly.

  2. Add your water and rice to a pan with a lid. 

  3. Bring to the boil without the lid.

  4. When it is boiling, put the lid on and turn the heat down low to bring the rice to a simmer. Do not remove the lid to check on the rice!

  5. Cook for 20 minutes.

  6. Take the rice from the heat and let it cool down without taking the lid off.

  7. In a separate small pan, add your rice vinegar and sugar and add a pinch of salt. 

  8. When this has all dissolved, let this cool down. 

  9. Pour the vinegar mix onto your rice when both have cooled down and mix carefully, being careful not to crush the rice!


  1. Cut your salmon fillet into chunks. I personally prefer to steam my salmon, but you can also oven bake, or fry; whatever is your preference! I also like to add a dash of teriyaki sauce to my salmon - delicious! 

The Poke Bowl

  1. Add the Rice to the bottom of the bowl. Don't forget at some point, to boil your egg and when it's cooled down, slice in half!

  2. Arrange your other ingredients how you would like. Make it look beautiful! 

  3. Add a sprinkle of sesame seeds on top of your dish, or dried fried shallots. This is optional (if you're trying to keep the syns/calories down!)

Recipe Notes

If you are following SW, you will only need to count the syns for the 1 tablespoon of sugar, unless you want the option of adding extra teriyaki/fried shallots/sesame seeds onto your dish! 

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