Poke Bowl or maybe I should call it a Prana Bowl, it gives you so much energy without being heavy. 
This is not strictly like the Poke I had in Hawaii, they make it much more simply without the Togarashi, maybe just some sesame. It was my staple there as I was recovering from an illness, I was after a healthy, inexpensive meal that wasn’t American take-away. This is a traditional dish and was a taste revelation. I credit it with aiding a swift recovery. 

Such a healthy dish. With the addition of kimchi and egg it reminds me of Bim Bap Bop, a Korean dish that means stir it up! Dave also loves this dish as illustrated below. We love sashimi so we like to eat a little salmon neat before we hit the flavour sensation of the marinated fish. If you don’t like fish it’s good just with the veg or some other simply marinated protein like tofu or chicken (cooked obviously). Stir it up, my belly always tells me it’s happy after this one, I feel nourished and satisfied. Enjoy 🙂 

Recipe 

Marinate 750g raw fresh fish (tell your fishmonger you’re going to eat it it raw, mine goes out the back to get the freshest) Salmon/tuna in the following for 2hrs to two days in the following 

Optional 1 tablespoon Togarashi: sesame , chilli, seaweed, salt, dried orange peel chopped, grind up with a little salt (to dry peel, use a vegetable peeler to take off the orange zest and hang for a few days depending on the weather) 

1 tablespoon Soy sauce 

1 teaspoon Sesame oil 

1 teaspoon Grated chilli, ginger and garlic or  to taste

1-2 tablespoons Spring onion finely sliced
Serve on a bowl of rice (red rice is even healthier) with salad veggies chopped and sprinkle with toasted sesame seeds and spring onion greens.
Just use whatever you have, obviously I had plenty this day. I fried some mushrooms from the Asian store, the cheapest place to buy them, with sesame oil, butter, fresh ginger, garlic, white pepper and salt. Rehydrated wakame seaweed in hot water soya sauce and a few drops of sesame oil. Kimchi. Fried egg. Diakon, carrot, avocado and bean sprouts. 
Serve with extra Togarashi, pickled ginger, soya sauce and wasabi on the side. 
Namaste 

Liz

lizthomasyoga.com