Get ready for poké perfection! Gail Damon shares four fast, fresh and flavourful bowls with dressings and toppings to match.   

Sticky marinated tofu & veggie bowl 

Serves 2 

Ditch the stove and air-fry the mushrooms and tofu at 180°C for 8-12 minutes, basting with the marinade as it cooks. 

Ingredients

1 batch sweet & tangy soy dressing 
350g firm tofu, cubed 1 punnet (250g) mushrooms (we used portabellini and shimeji) Glug olive or canola oil 
2 cups cauli rice 
½ cup frozen peas, blanched (fresh peas work well, too) 
½ cup corn, charred 
1 cup shredded kale or spinach
2 pak choi, sliced 
Sliced spring onion, for serving 
Pickled ginger, for serving  

Method

1. Use about two thirds of the dressing to coat the tofu and mushrooms and marinate for at least 30 minutes. 
2. Heat oil over medium heat and fry tofu, mushrooms and marinade liquid until golden and sticky, about 10-12 minutes. Set aside. 
3. To assemble, divide the cauli rice between two bowls and top with sticky tofu, mushrooms and vegetables. 
4. Drizzle with the reserved dressing, scatter with spring onion and serve topped with pickled ginger.

Dress it up
Have fun and explore flavour combinations by swapping out dressing to make these recipes your own.

Spicy seared tuna bowl 

Serves 2

Splurge with fresh salmon or try tinned tuna and smoked mackerel for an easy swap. Serves 2 

Ingredients

For the poké spice

1/3 cup sesame seeds, toasted 
3 Tbsp onion flakes 
2 Tbsp garlic flakes 
2 tsp ground ginger 
1 Tbsp chilli flakes 
1 sheet nori, crushed or finely cut 
3 lime leaves, crushed 
Grated peel of 1 lime 
1 Tbsp coconut or brown sugar 
2 Tbsp dried coriander (optional)  

About 200-300g fresh tuna
Soy sauce, for brushing
2 cups cooked sushi rice
1 avocado, sliced or cubed 
About 6 snacking cucumbers, halved or sliced 
6 radishes, sliced 
1 bulb fennel, thinly sliced 
1 pack (150g) shelled edamame beans 
Fresh mint or coriander, for serving  

Method

1. Combine poke spice ingredients. Set aside. 
2. Pat the tuna dry with paper towel and brush with soy sauce to coat well.
3. Generously sprinkle with poke spice, pressing it down so it sticks and thoroughly covers the fish. 
4. Preheat a pan over medium heat until very hot. 
5. Sear tuna, for about 2-3 minutes a side until golden. Slice once cooled. 
6. To assemble: Divide rice between two bowls and top with sliced tuna and veggies. 
7. Drizzle with dressing and scatter with mint or coriander before serving. 

Katsu chicken bowl 

Serves 2 

For a “lazy chicken bowl”, replace the katsu chicken with shredded chicken leftover from Sunday lunch or store-bought rotisserie chicken. 

Ingredients

1/3 cup soy sauce 
2cm knob ginger, grated 
2 Tbsp honey 
1 Tbsp sesame oil, optional 
1 tsp chilli flakes 
Salt and milled pepper 
2 chicken breast fillets, butterflied 
1 cup panko crumbs 
¼ cup sesame seeds + extra for serving 
Olive oil, for frying 
2 cups cooked sushi rice 
150g shelled edamame beans 
1 avocado, sliced 
Spicy miso aioli 
Sliced spring onion and nori, for serving  

Method

1. Whisk together soy sauce, ginger, honey, sesame oil and chilli flakes. 
2. Season the chicken and marinate in soy sauce mixture for at least 30 minutes. 
3. Mix panko and sesame seeds and thoroughly coat chicken, pressing down to make sure it sticks. 
4. Heat oil over medium heat and fry until golden and crispy on both sides. Set aside and keep warm. 
5. Fry the edamame beans until golden, about 5-8 minutes. 
6. To assemble, divide sushi rice between bowls then top with veggies and sliced chicken. 
7. Drizzle with aioli and scatter with spring onion and nori.

Recipes and styling: Gail Damon 

Photographs: Zhann Solomons 

Also read: Chef Mahle’s salmon poké bowl recipe 

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