1. you Only can the veer freshestaway fromfish will seafooddo, but using anything from tofu to chicken. 2. Temperature is important – rice should be warm and fish cold. 3. Use a rice cooker. Wet or starchy rice ruins a good poké bowl. 4. Never put dressed sushi rice in the fridge. It doesn’t end well. 5. Don’t “overcook” things, either with heat or with acid. 6. Don’t forget crunch. Traditionally, crushed candlenuts were used but you can use macadamias, cashews, crisp pickles or even wasabi peas. 7. Much of the flavour comes from the dressing, so choose carefully. 8. A great poké has contrasting textures, flavours and temperatures. 9. When plating, strew ingredients evenly or arrange by colour. 10. You don’t need to use sushi rice – try brown rice, quinoa or farro.