Poke dishes are very trendy, healthy and versatile. The Vietnames Lemongrass Ginger gives this Poke a unique touch.

Preparation method

  • Mix the salmon cubes with the lemon ginger sauce and some yuzu juice.
  • Mix the avocado with the rest of the yuzu juice, and half of the garlic and onions mix. Season with pepper.
  • Mix the tomatoes with the rest of the garlic, onions and olive oil, add salt and pepper to taste.
  • Mix cucumbers with mirin, roasted sesame and coriander, add salt to taste.
  • Now place in the dressing ring one after the other and press gently. Salmon, cucumber, tomato and avocado.
  • Marinate the mixed salad with sesame oil and add a little salt and lots of pepper to taste.
  • Place the lettuce around the salmon stack and put a few dabs of wasai on the plate.


  • 750 g fresh salmon (Sushi quality), cut into fine cubes
  • 1 cucumber, diced
  • 3 tomatoes, diced
  • 2 avocados, diced
  • 3 tbsp yuzu juice
  • 2 pcs garlic Golden Turtle Chefs™ (Art. 60613), finely diced
  • 2 pcs red onion, finely diced
  • 2 chili peppers, cut into fine slices
  • 3-4 tbsp Mirin
  • Coriander, coarsely chopped
  • 4-5 tbsp Olive oil
  • 3 tbsp sesame, roasted
  • mixed salad to garnish
  • 3 tsp sesame oil Golden Turtle for Chefs™ (Art. 60352)
  • 75 ml lemon ginger sauce Golden Turtle for Chefs™ (Art. 60401)
  • Wasabi

Useful information

  • Costs p. portion: €2
  • Preparation time: 25 min.
  • Accessories: cutting board, 5 bowls, dressing ring
*Ingredient costs based on averaged distribution prices