Poke Bowl

This dish looks pretty much like a Japanese, but in fact it was originated from Hawaii. The diced raw fish can be makuro or salmon. Diced avocado can also be added, too. It is so simple to prepare.


  • Makuro (tuna fillet, sashimi grade), diced
  • a bowl of rice
  • sesame oil and seeds
  • katsuo flakes for garnishing


  1. add sesame oil to diced makuro and mix well. Let it rest for 10 minutes
  2. Place the diced makuro on top of a bowl of rice. Garnish with sesame seeds and katsuo flakes.

Saba Steak Teppanyaki

Teppanyaki seems like an ideal food. You get to eat a lot of vegetables along with proteins which usually grilled, so not very oily. For carbohydrate, you can opt for brown rice. It’s the best healthy menu you could possibly get.


  • Saba fillet, one half body
  • Brown rice, 1 bowl
  • Cabbage and carrots
  • a glove of smashed garlic
  • quarter cup of fish stock
  • 2 table spoons of sake
  • soy sauce
  • olive oil, salt and pepper
  • some kimji


  1. season the fillet with salt and pepper. Add olive oil (optional) and then grill the fillet on oven at 225C for 15 mins
  2. On the pan, medium heat, put in olive oil and garlic. Stir until golden brown. add chopped carrots followed by cabbage. Add fish stock, salt and sake. Continue to stir until cooked.
  3. Serve the fillet and stir-fried vegetables with brown rice, and kimji. Season the fillet with soy sauce as you like.

Salmon Teppanyaki

Everyone loves Salmon. The fish also has big health benefits. It’s loaded with tons of omega 3 fatty acid which helps prevent cardio vascular diseases. It is recommended that one eat salmon 1-2 meals per week.


  • Salmon fillet
  • Cabbage
  • Carrots
  • fish stock, 1/4 cup
  • sake, 2 table spoons
  • Garlics, 1-2 gloves, chopped
  • Olive oils, 2 tablespoons
  • Salt and pepper


  1. season salmon with salt and pepper for 10 minutes before cooking
  2. pan fry the salmon on olive oil at medium heat for at 12 minutes or until cooked
  3. stir fry chopped cabbage and carrots on olive oil and chopped garlic. Add fish stock, salt, pepper and sake to season it.

Boiled Rice with Sea Bass