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RM 75.00
SASHIMI 500 GM/PKT Ratings: 0 - 0 votes
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  • 1 cup of sushi rice
  • 5 tablespoons rice wine vinegar
  • 1 teaspoon sugar, to taste
  • 1 teaspoon salt, to taste
  • Seasoned seaweed, to taste

Salmon Poké Bowl

  • 1 pound sushi-grade salmon filet cubed
  • 5 tablespoon low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons lime juice
  • 2 teaspoons rice wine vinegar
  • 1/2 tablespoon sriracha
  • 2 tablespoons green onion, thinly sliced
  • 1/2 ripe avocado, sliced
  • 1/2 cucumber, sliced
  • Roasted seaweed sheets, to taste
  • Black and white sesame seeds, to taste



  1. Cook the sushi rice according to the package instructions.
  2. In a small bowl combine the vinegar, sugar, and salt.
  3. Once the rice has slightly cooled, gradually pour and fold the mixture into the rice, along with seasoned seaweed.

Salmon Poké Bowl

  1. In a bowl, combine soy sauce, sesame oil, lime juice, rice wine vinegar, sriracha, and green onion.
  2. Add cubed salmon and mix gently to combine.
  3. To assemble, scoop slightly cooled rice into a bowl, top with seasoned salmon, avocado, cucumber, roasted seaweed sheets, and sesame seeds.


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