Hawaii: Poke Bowl

This unique and fresh traditional recipe from the beloved islands of surfers, Hawaii, is usually made with raw fish, rice, and vegetables.
The Poke Bowl, which literally means bowl of diced food – poke or poké (pronounced “poh-kay”) in Hawaiian – was originally a fishermen’s snack, made with freshly caught fish leftovers, traditional Asian flavourings ranging from soy sauce to sesame seeds, and local produce like Maui onions.
The dish quickly gained its place on mainland American tables, and became a synonym for wholesome and nutritious fast food.
Our version of the recipe is great for those who wish to stay in shape and get their fill of vitamins, and makes a perfectly light and tasty boxed lunch to enjoy at the office.


  • 180 g cubed tuna steaks or salmon
  • 80 g Venus or basmati rice
  • 160 g pre-cooked chickpeas
  • 1 carrot
  • 1 avocado
  • 1 head of fennel
  • 4 tablespoons LIMMI lemon juice
  • 4 tablespoons Aulus extra-virgin olive oil
  • 1 tablespoon soy sauce
  • Sesame or linseeds to taste
  • Salt to taste


Bring a pot of water to a boil, add salt and the rice. Cook the rice according to the brand’s directions, then drain it and let it cool down.
If you prefer, use fragrant basmati rice instead of Venere rice.

While the rice cools, peel and julienne the carrot and the fennel. Remove the peel and cut the avocado into wedges.

Now grab a crock – or a bowl as Hawaiians would say – and get ready to assemble this highly  colourful and nutritious dish.
Divide the bowl into 4 sections and fill the first with rice, the second with pre-cooked chickpeas, the third with fennel and carrots, and the last with cubed tuna steak or salmon. Dress it with lemon juice, olive oil, salt, and then garnish with the avocado wedges and a dash of sesame seeds.