Salmon poke

Prep 20 min
Total 2 hours 35 min
Serves 4

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1 tbsp plus 2 tsp
rice vinegar, divided
1 1/4 tsp
granulated sugar, divided
250 g
sashimi-grade salmon, cut into 1/2-in. cubes
green onions, thinly sliced
1 cup
purple rice
1 1/2 tsp
canola oil
1 1/2 tsp
1 tsp
minced ginger
1/2 tsp
roasted sesame seeds
4 cups


pickled ginger
spring micro mixed greens


  • STIR 1 tbsp of the soy sauce, 2 tsp of the vinegar, oil, togarashi and 1/4 tsp of the sugar in a medium bowl. Stir in salmon and green onion. Cover and refrigerate at least 2 hr.
  • COOK rice following package directions. Fluff with a fork and cool.
  • WHEN ready to serve, whisk remaining 2 tbsp of the soy sauce, 1 tbsp of the vinegar, canola oil, water, ginger, remaining 1 tsp sugar and sesame seeds in a medium bowl. Add beet slaw and toss until well coated.
  • SCOOP 3/4 cup of rice and 1 cup slaw into a bowl. Top with 1/3 cup salmon poke and garnish with pickled ginger, watercress and micro-greens.


Chatelaine Quickies: Provencal pan salmon

Chatelaine Quickies: Provencal pan salmon

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