Poke Bowls of Calamari

Poke (pronounced po-kay) bowls are an Hawaiian invention. Made with mostly raw fish, rice or noodles and greens, with a dressing of some sort. For our drinks party we filled tiny tasting bowls with Calamari Poke. These little bowls only hold about ¼ cup.


  • 250 g clean calamari (arrow squid), sliced into rings
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • ½ lemon, sliced
  • ½ - 1 chilli, sliced, with seeds
  • 1 cup (250 ml) water
  • 2 x 25 g Ina Paarman’s Liquid Fish Stock
  • ¼ cup (60 ml) Basmati rice
  • ¼ cup (60 ml) Ina Paarman’s Reduced Oil Lime & Coriander Dressing
  • ± 10 baby Roma tomatoes, halved
  • watercress or micro herbs

Place the thawed out calamari in a saucepan with the garlic, bay leaf, lemon, chilli, water and Fish Stock. Bring to the boil for one minute and immediately remove from the heat. Cover with a lid and allow to stand for 5 minutes.

Spoon the calamari out with a slotted spoon. Leave to cool. Add the rice to the remaining fish stock in the saucepan and cook for ± 15 minutes until done. Leave to cool. Toss calamari with the Dressing.

To serve, spoon a little rice into each bowl, add the calamari and garnish with remaining ingredients.

Ina's Tip

Don’t be tempted to cook the calamari for longer than 1 minute. The 5 minute standing time is vital. Overcooking calamari will toughen it.

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