A poke bowl is a Hawaiian inspired dish built in a bowl, usually a base of rice topped with cubes of marinated raw fish (like tuna or salmon), vibrant veg, pickles, crunchy bits and a drizzle of savoury sauce, think sushi’s cheeky cousin that likes to party in a bowl. It’s brilliant for a speedy lunch because leftover rice gets a second life as the perfect, neutral base, you can toss on whatever you’ve got in the fridge (edamame, avo, cucumber, leftover roast veg, even a fried egg), slap on a simple soy sesame or mayo based dressing, and boom: a balanced, flavour packed meal in minutes with minimal fuss and maximal deliciousness.

Now mine is a summer take on that classic poke bowl using a mango sauce to hold everything together. I fell in love with poke bowls in Hawaii many years ago, when I learned the massive Japanese community there which is how the poke bowl came to be. My summer poke bowl has a tart mango dressing, along with avocado, pickled onion, edamame, radish and ofcourse salmon sashimi topped with a quick chilli mayonnaise and the super savoury furikake, a Japanese dry seasoning blend, typically made from dried seaweed, toasted sesame seeds, salt, sugar and sometimes fish flakes or bonito.