Poké first began in Hawaii, based on a dish made from freshly caught fish massaged with sea salt, seaweed and inamona (crushed kukui nuts). Poké later evolved, taking on flavours from China and Japan that saw the addition of soy sauce and sesame oil to the dish. The modern-day poké bowl is now a culinary melting pot, but the 'traditional' dish consists of raw marinated fish sliced or cut into even size pieces, tossed over fragrant rice, accompanied by a mix of raw and cooked vegetables and then drizzled with a flavoursome dressing. Ahi limu (seaweed), ahi poké, shrimp, spicy salmon, miso cod, dried beef - the possibilities are endless. We've put together our top tips and suggestions to help you build your own restaurant worthy poké bowl.