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The Silo Hotel Dining

Tel: +27 (0) 21 670 0511
13 July2020

by Nicole Sorour

Bring The Royal Portfolio Dining Experience Home.

Poké Bowls are easy to make, packed with healthy ingredients and bursting with umami flavour. Executive Chef Veronica-Canha Hibbert from The Silo Hotel shares a variety of her favourite Poké Bowl recipes. From a more traditional Poké with the perfect sushi-rice base, to vegan and rice-free options, there is a bowl to suit every palate.

Poké is a Hawaiian specialty and unlike sashimi, where the fish is sliced thin and long, or tartare, where it’s diced and held together by a sauce, Poké is cut into uniform cubes and mixed as a free-form salad.

The Perfect Sushi Rice Base


300g sushi rice
4 cups cold water
5 tsp caster sugar
1/3 cup rice vinegar
1 tsp salt

Place the sushi rice into a fine colander and run cold water through it for 2 to 3 minutes, until the water runs clear. Bring to a boil over a medium to high heat then reduce the heat and allow the rice to gently simmer, covered, for 15 minutes or until cooked, stirring now and again to ensure the bottom doesn’t catch. Remove from the heat and allow to steam, still covered, for a further 15 minutes. Dissolve the caster sugar in the vinegar by stirring or placing in the microwave for a few seconds. Turn out the rice into a large, shallow bowl or tray, and spread into an even layer using a rice paddle or wooden spoon. Drizzle over a little vinegar at a time before folding evenly into the rice and spreading into a layer again. Fan for a few minutes to let the rice cool and become glossy. The rice should be sticky, not wet. Continue adding more vinegar until it reaches room temperature. Sushi rice is a short-grained rice that becomes tender, yet sticky and dense when cooked. A firm consistency is desired.

Body Of The Bowl


Yield: 4 Bowls

4 cups sushi rice, cooked
300g tuna / Norwegian salmon – skin removed and cut into 1 x 1 cm uniform chunks
½ pineapple, cut into uniform chunks
1 avocado a ¼ per bowl, cut into uniform chunks
200g edamame beans, approximately 2 heaped tablespoons per bowl
¼ red cabbage, finely sliced
2 carrots, julienned
½ cucumber, chopped
1 tsp sesame seeds per bowl, for sprinkling
2 spring onions, sliced diagonally
2 sheets Nori, cut into strips with a scissor
15g pickled ginger
10g togarashi spice



¼ cup soya sauce
1 tbsp honey
1 tbsp fish sauce
1 lime or Lemon
1 clove garlic
1 chili, finely chopped
1 cm ginger, finely chopped
fresh coriander


Using a very sharp knife, carefully slice your choice of raw fish, then cut into 1 x 1 cm cubes. Divide the sushi rice between four bowls and layer the remaining ingredients on top. Finish with sesame seeds and your prepared dressing. Serve immediately.



Yield: 4 bowls

125ml soya sauce
15ml maple syrup
8g garlic
6g ginger
300g firm tofu
600g sushi rice, cooked
250g pineapple
180g avocado
200g edamame beans
100g red cabbage, finely sliced
65g cucumber, chopped
2g sesame seeds, for sprinkling

For the tahini dressing, whisk:

120g tahini
162g lemon, juiced
25ml soya sauce
30g maple syrup
125ml water
2g sea salt
1g freshly ground black pepper, to taste


Mix the soya sauce, maple syrup, garlic and ginger. Drain and cut the tofu into cubes and marinate in the mixture for 10 minutes. Remove from the marinade and fry in an oiled pan until golden brown. Divide the brown rice between bowls and arrange the remaining ingredients on top. Drizzle over the dressing and sprinkle over the sesame seeds.



Yield: 2 Bowls

350g tuna / Norwegian salmon
150g cucumber, thinly sliced
180g avocados, diced
450g frozen edamame beans, blanched and podded
2 nori sheets, sliced and toasted
40g fresh coconut chunks, thinly sliced
3g sesame seeds, toasted

For the ponzu dressing, mix:

60g spring onion, thinly sliced
125ml ponzu sauce
50ml sesame oil, toasted


Using a very sharp knife, carefully slice the tuna, then cut into 1 x 1 cm cubes. Just before serving, layer the vegetables, nori and coconut in bowls or on a platter, then top with the tuna/salmon, sesame seeds and dressing. Serve immediately.

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