Poke, rice bowls and more

Seaweed, amaranth and brown rice bowl

This bowl is inspired by bibimbap, the Korean dish of rice topped with pickles, vegetables and egg. Almost everything here can be prepared ahead; just poach the egg and cook the rice when you're ready to serve it. Add seasonings, such as soy sauce and sesame to suit your taste - we love the umami hit of gochujang, the Korean fermented chilli paste. Begin this recipe a day ahead to pickle the mushrooms.

Beef bibimbap

The name of this Korean classic means "mixed rice". Vegetables, meat, sometimes seafood, and egg are served on bowls of rice and mixed together just before eating and seasoned with a chilli paste.

Breakfast bowl

Whether for breakfast, lunch or dinner, rice bowls are tasty and satisfying. We've used sashimi-style fish here, but cold-smoked trout, a poached or boiled egg, or cubes of silken tofu would also make great toppings. Have the dressing and toppings ready to go, then cook the rice and put it all together.

Spelt, cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Spicy prawn and pineapple poke

What could be more Hawaiian than coconut? Coconut milk adds a beautiful creaminess to the rice base, while coconut flakes bring just the right amount of crunch. Use an underripe pineapple here to bring tartness and complexity to the dish.

Ultra-green bowls

This mega-bowl of raw greens is the satisfying antidote to any summertime overindulgence. The Japanese-style cabbage-ginger pickle is quick to prepare and adds a kraut-like flavour to the dish without having to ferment the mixture for days on end. The dressing is a versatile little number, too - we love it as a dipping sauce for sashimi, which would also make a great addition to this dish.

Rice bowl with braised oxtail and mole rojo

A standout dish from Rough Rice in Hobart, filled with herbs and spices that heighten oxtail and rice.

Cauliflower, silken tofu and walnut rice bowl

The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu - a vegetarian weeknight winner.

Caramelised pumpkin, corn and lentil bowl

This brightly coloured pumpkin, corn and lentil bowl makes for a picture-perfect lunch. Remember to begin this recipe a day ahead to soak the nuts for the nut milk.

Rice bowls with matcha and roast trout

Ochazuke is Japanese comfort food at its best - freshly brewed green tea is poured over steamed rice and served with all manner of toppings, from omelette to raw fish or tofu. Traditionally, leaf tea is used, but we've gone for matcha, which imparts an amazing colour and earthy flavour. Hot-smoked trout in place of the roasted fish would make this an even simpler meal.

Chinese roast duck with brown rice, peas and cucumber

Use a roast duck from a Chinese barbecue shop in this recipe, and add the juices from the duck to the rice mixture for even more flavour.

Egg and rice bowls

Known as tamago gohan, this classic Japanese comfort dish is served piping hot with a raw egg cracked on top, which is then mixed into the rice until it's fluffy. The heat from the rice is enough to gently scramble the egg. At its simplest, the dish is just rice and egg, but various condiments and flavourings can be added - we've opted for soy sauce, home-made dashi stock (hot green tea is a winning alternative) and sesame seeds, but togarashi, furikake and mirin are also good additions.

Beef taco rice

This Okinawan specialty is an example of how fusion is by no means a dirty word. Word has it a local Okinawan chef made it to appeal to the tastebuds of US forces stationed there in the 1960s and it became a hit, with myriad variations. The idea is to pile all the elements into a bowl and mix them before you tuck in.

Scallop poke with pickled ginger dressing

Scallops are amazing served raw - be sure to trim the muscle from the side, then use a very sharp knife to slice them horizontally into rounds.