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Salmon, Nashi Pear & Brown Rice Poke Bowl


2 T soy sauce

6 T rice wine (or white wine) vinegar

1 t sugar

1 T lime juice

1 t sesame oil

1 green chilli, finely chopped

350g sashimi-grade salmon, cut into 1cm cubes

500g cooked brown rice (warm)

1 nashi pear, very thinly sliced

3 celery stalks (from the heart), thinly sliced, leaves reserved

½ C (70g) walnuts, toasted

2 spring onions, thinly sliced

1 T avocado (or other) oil

100g mesclun (or other leafy greens)

1 sheet nori, cut into very thin strips 2-3cm long

1 t sesame seeds, toasted

1 t chilli flakes



  1. Combine the soy sauce, 4T of the vinegar, sugar, lime juice, sesame oil and chilli in a bowl. Add the salmon, gently stir and set aside to marinate.
  2. Place the nashi pear, celery stalks, celery leaves, walnuts and spring onions in a bowl. Add remaining 2T of vinegar and the avocado oil, then stir gently to combine.
  3. Divide the rice between 4 bowls and top with the salmon, nashi pear mixture and mesclun. Drizzle over the remaining salmon marinade and scatter over the nori, sesame seeds and chilli flakes.


Serves 4

Recipe adapted from


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