Black Rice Poke Bowls

Poke Bowl?

That sounds like a fancy name. Really though it's just a Hawaiian expression which means 'to cut' and is used to describe a meal which usually consists of raw fish served over rice or salad with various toppings. Like a donburi bowl for the Japanese, but I'd say slightly more tropical.

While raw fish is not the only exciting ingredient for a rice bowl to me, I chose to make this one a veggie version + quail egg as an option. Loaded with different textures and colors - a whole bunch of minerals and vitamins in one bowl.

Make Ahead Tips

Black rice is delicious as well as nutritious, but it takes a while to cook, therefore I suggest preparing some ahead and keeping it in the fridge until it's time for the Poke Bowl. It normally takes about 35 minutes to cook black rice, but if you soak it before boiling, cooking time may decrease. If you know you will be on-the-run the next day, roast some butternut in the oven while your rice is cooking. All other toppings shown here will only take 10 minutes to prep.


Serves 1 | 1 cup - 250ml | Total time: 35 mins


  • 1/3 cup of black rice (dry)
  • asparagus
  • butternut squash
  • a few slices of crunchy apple
  • boiled quail eggs
  • almonds
  • micro greens (e.g. lucerne sprouts)
  • watercress
  • 1/2 of lime
  • leek
  • sesame seeds
  • soy sauce, toasted sesame seed oil and sriracha to serve

Place rice on the stove to cook if you're cooking from scratch. In the meantime, roast butternut squash with a little oil and salt in a 180C oven until nicely browned. Toast almonds on a dry pan, remove and chop into smaller pieces. Place asparagus in the same pan with a drop of oil and cook for 5 minutes until softened slightly. Slice apple, avocado and a bit of leek. Place one or a few quail eggs in boiling water, remove after 2-2,5 minutes to cool. Now top black rice with all of the ingredients, add some lucerne sprouts or other micro greens on top, a small bunch of watercress, some sesame seeds, squeeze lime juice on top. Mix some soy sauce with toasted sesame seed oil and pour on top. Drizzle with sriracha. Finally, if you're a fan - finish off with chopped cilantro.


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