A poké bowl is a popular Hawaiian salad based on raw shusi that usually includes rice or noodles. It is typically flavoured with onions and chilli. In my ‘voké’ version, onions prepared three ways top the rice in the bowls. The onion and ginger jam is particularly delicious.
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with greaseproof paper. For the crispy onions, spread the onion rings on the baking tray and drizzle over the oil. Roast for 20 minutes until crisp. Remove from the oven and set aside.
2. To prepare the pickled onions, heat a little oil in a small frying pan and fry the onion over a medium heat for 10 minutes until softened but not browned. Add the lemon juice and remove from the heat. Leave to cool, then tip into a bowl and place in the fridge to chill. The onions should turn bright pink.
3. For the onion jam, heat the oil in a pan and fry the onion and ginger for 10 minutes until soft. Stir in the honey, ground ginger and ground coriander with a splash of water, then simmer on a low heat for about 20 minutes until the jam is soft and sticky. Add a little more water if it starts to catch. Set aside.
4. Put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then leave to simmer gently for 20–25 minutes until the rice is tender and fluffy. Drain well.
5. To serve, put a portion of rice into each bowl, then add a spoonful of onion jam, radishes, onions and green chilli. Top with some pickled and crispy onions.