Poke party

Total time: 1hr 20m
Preparation Time: 60m

For 8 people



Nutritional Information

Contains 880 Kcal, 45g Protein, 82g Carbohydrates, 40g Fat


  • Marinated cod
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 2 tsp rice vinegar
  • 1 spring onion incl. green part, cut into thin rings, greens set aside
  • 400 g Royal cod fillets (MSC), cut into approx. 1 cm cubes
  • Salmon with spicy mayonnaise
  • 1 fresh egg yolks
  • 1 tsp mustard
  • 1 tsp lemon juice
  • 1 dl peanut oil
  • 0.25 tsp salt
  • 20 g preserved ginger, finely chopped
  • 4 tsp hot chilli sauce (e.g. Sriracha)
  • 400 g salmon fillets (sushi quality), cut into approx. 1.5 cm cubes
  • Peanut butter sauce
  • 2 tbsp peanut butter
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 6 tbsp sweet chilli sauce
  • 0.5 tsp fish sauce
  • 1 red chilli, deseeded, finely chopped
  • Sushi rice
  • 600 g sushi rice
  • 1.2 litres water
  • 1 tsp salt
  • 1 tbsp toasted sesame seeds
  • 3 tbsp rice vinegar
  • Bowls
  • 2 avocado, thinly sliced
  • 400 g yellowfin tuna steaks, thinly sliced
  • 300 g carrots, thinly sliced
  • 1 bunch coriander, leaves torn off
  • 1 mangoes, thinly sliced
  • 1 bunch Thai basil, leaves torn off
  • 320 g edamame
  • 1 bunch peppermint, leaves torn off
  • 40 g preserved ginger

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  • Marinated cod

    Combine the soy sauce, oil, lime zest and juice, rice vinegar and spring onions. Add the fish, cover and marinate in the fridge for approx. 20 mins. Sprinkle with the reserved onion greens.
  • Salmon with spicy mayonnaise

    Combine the egg yolk with the mustard, lemon juice and salt. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Stir in the ginger and hot chilli sauce. Carefully mix in the cubed salmon.
  • Peanut butter sauce

    Combine the peanut butter with all the other ingredients up to and including the chilli.
  • Sushi rice

    Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Add the rice to the pan along with the water and salt, leave to absorb for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins. Mix in the vinegar and sesame seeds.
  • Bowls

    Serve the rice in bowls along with the marinated cod, salmon and spicy mayonnaise, tuna and all the other ingredients up to and including the edamame. Top with the peanut butter sauce and pickled ginger.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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