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poke bowl saumon

Grown, harvested, and packaged in Camargue

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Camargue rice with PGI

Exceptional rice varieties

For creative cooking

see more gourmet recipes
encornets farcis au riz et légumes
Rice trio pilaf and provençal stuffed squid
poivrons farcis riz parmesan
Stuffed peppers with rice and parmesan

Salmon poke bowl

Preparation 30 min
Cooking 12 min
Quantity 4

  • 240 g of round white rice, rinsed and drained  
  • Salt  
  • 4 tbsp of rice vinegar  
  • 2 tsp of sugar  
  • 300 g of raw salmon  
  • Soy sauce  
  • 1 avocado  
  • Lemon juice  
  • 160 g of red cabbage  
  • 1/2 pineapple  
  • 1/2 cucumber  
  • Sesame oil  
  • Low-sodium soy sauce  
  • Sesame seeds  
  • Fresh coriander

  • Rinse the rice until the water runs clear.  
  • Place it in a rice cooker with twice its volume of water and a pinch of salt.  
  • Use the "Steamed Rice" program for perfect cooking.  
  • Then, season the rice with rice vinegar and a little sugar to achieve the characteristic sweet-and-salty flavor.  
  • Cut the raw salmon into 1 cm cubes, then gently mix it with soy sauce for a deep umami taste.  
  • Remove the skin from the avocado, slice it, and drizzle with lemon juice to preserve its color.  
  • Shred the red cabbage finely for a crunchy texture.  
  • Cut the pineapple into cubes and the cucumber into slices for a tropical freshness.  
  • Prepare a dressing by mixing sesame oil, low-sodium soy sauce, rice vinegar, and a pinch of salt.  
  • Start with a base of rice. Arrange the toppings neatly around the rice, creating a colorful and flavorful rainbow.  
  • Sprinkle with sesame seeds and freshly chopped coriander for the perfect finishing touch.

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