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Quick Tuna & Salmon Poke with Purple Rice


Ingredients for 2 servings/bowls:

  • 5oz tuna sashimi or raw tuna (MUST BE sushi-grade)
  • 5oz salmon sashimi or raw salmon
  • 2 tablespoons sesame oil
  • 1 1/2 tablespoon low sodium soy sauce
  • juice from 1 clementine or half an orange – optional
  • 1/3 cup finely diced mango
  • 1 chopped red pepper (or jalapeño) – optional
  • 2 cups cooked purple rice (or jasmine rice, brown rice)
  • 1/2 large avocado chopped (not shown but recommended) – optional
  • Garnish
    • 2 tablespoons sesame seeds (white, black or both)
    • 1/3 cup chopped green onion


Step 1

Cook rice according to the instructions given and set aside.

Step 2

Carefully cut the tuna and salmon sashimi into cubes. Make sure you use a sharp knife so not to shred/destroy the fish while cutting.

Step 3

In a small bowl, mix together the sesame oil, soy sauce and orange juice.

Step 4

Place the sashimi in a large bowl, pour in the sauce and add all of the ingredients except the rice. Using a spatula or large spoon, carefully fold the ingredients together so the pieces of sashimi and chopped veggies are coated in the sauce.

Step 5

Enjoy the poke over cooled, cooked rice and garnish with sesame seeds and green onions.

Step 6

Season with additional soy sauce but careful not to get carried away!