Last November British supermarket, Waitrose, revealed its annual Food and Drink report highlighting the popular dishes and beverages of 2016, as well as its big trend predictions for the year ahead. 

If you’ve read the list you would have noticed that along with watermelon water, vegetable yoghurt, and perfume infused cocktails, 2017 promises to be the year of Hawaiian Poke.

What is ‘poke’ you ask?

Poke is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as an entree.

Now that you’ve wrapped you head around the terminology its time to get cooking….or should we say creating(there really isn’t any cooking involved except for the rice and wonton crisps). We loved this recipe on the Half Baked Harvest blog – its fresh, zesty and packed with nutrients. Perfect for starting 2017 on a healthier note after all the festive season indulgences.



Dressing & Tuna:

  • 1/2 cup hot chili sesame oil or toasted sesame oil
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons pineapple juice
  • 2 tablespoons rice vinegar
  • 1-2 teaspoons chili garlic sauce
  • 2 teaspoons fresh ginger, grated
  • juice + zest of 1 lime
  • 1 tablespoon black or white sesame seeds, lightly toasted
  • 2 pounds sashimi grade ahi tuna, cubed into 3/4 inch pieces

For the Poke Bowls:

  • 3 cups steamed white jasmine rice (you can use brown rice or quinoa too)
  • 1 cup fresh pineapple, cut into chunks
  • 1 cup fresh mango, cut into chunks
  • 1 cup shredded purple cabbage
  • 1 cup sliced cucumber
  • 1/2 cup shredded carrot
  • 1/2 cup steamed edamame
  • 4 green onions, chopped
  • 1-2 avocados, sliced
  • 1-2 red fresno chiles, sliced
  • Furikake seasoning, pickled ginger + fresh cilantro, for serving

Wonton Crisps:

  • 20-40 wonton wrappers
  • canola or vegetable oil, for frying
  • salt + lime zest, for sprinkling


Dressing + Tuna:

In a large bowl, combine all the ingredients except the tuna. Whisk the dressing well to combine and then add the tuna and toss well. The tuna can sit in the dressing for a half a day or so, but if you leave it any longer the acid in the citrus will begin to slowly cook the fish. Keep the fish cold at all times.

To make the Bowls:

Add rice to each bowl and top each bowl with desired toppings. Finish with a sprinkle of Furikake, fresh cilantro, wonton crisps (recipe below) and a squeeze of lime juice. If desired drizzle the bowls with any remaining dressing. EAT, EAT AND EAT!

Wonton Crisps:

Heat the oil in a skillet about an inch up the skillet. Once hot, add the wonton wrappers a handful at a time. Fry until golden, about 1 minute. Remove with a slotted spoon and drain onto paper towels. Sprinkle with salt and lime zest.


Recipe and images as seen on


Try these colourful smoothie bowls and heart healthy hummus

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