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Poke bowl

Prep time 15 minutes Total time 35 minutes Serves 2

We love poke bowls! They’re refreshing, flavourful, and healthy. You can whip them up in a flash, so they’re great for weeknight meals and worry-free evenings on the patio with your friends. Serve your poke bowls with a nice crisp white wine and you’ll be the talk of the town.


- Marie des neiges Magnan


  • 2 cups (once cooked) organic long grain brown rice from Yupik
  • 1 tsp. rice vinegar
  • 1 tsp. sesame oil
  • 1 tsp. organic soy & rice Miso-Damari from Aliments Massawippi
  • ½ cup Ostergruss pink radishes from Jardins d’Ambroise
  • ½ an English cuke from Lufa Farms Ahuntsic
  • 2 small leafy kohlrabi from Lufa Farms Anjou
  • ½ cup baby bok choy from Lufa Farms Anjou
  • ½ cup Chinese cabbage from Lufa Farms Anjou
  • ½ cup microgreens (your choice) from Lufa Farms Ahuntsic
  • 2 tbsp. sprouted mung beans from De Germe en Pousse
  • 1 sheet of nori (optional)
  • 1 natural sesame seeds from Yupik
  • 1 green onion from Jardins Glenorra
  • 1 Persian lime from Seasons Farm Fresh

Miso trout cubes

  • 1 Quebec rainbow trout fillet from Simmer
  • 1 ½ tsp. organic Japanese style miso from Aliments Massawippi
  • 2 tsp. sesame oil
  • 1 tsp. rice vinegar

Hard marinated cabbage

  • 1 ½ cup green cabbage from Agri-choux
  • 1 ½ tsp. red wine vinegar from Olive Pressée
  • 1 tsp. sesame oil

Spicy mayo

  • 1 tbsp. All natural classic mayonnaise from Neal Brothers Foods
  • 1 tbsp. Sriracha (or your choice of hot sauce)


  • Thaw trout fillet (if necessary) and pat it dry with a paper towel.
  • Cook enough rice to get 2 cups of cooked rice. Add 1 tsp. rice vinegar, 1 tsp. sesame oil, and 1 tsp. Miso-Damari. Mix well and let cool.
  • Remove the skin from the trout fillet and cut it into cubes. In a bowl, mix 1 ½ tsp. Japanese style miso, 2 tsp. sesame oil, and 1 tsp. rice vinegar. Drop the fish cubes in the mix and coat well. Cool in the fridge while you prepare the rest of the ingredients.

  • Thinly slice the cabbage and mix it in a bowl with the red wine vinegar, and the rest of the sesame oil. Salt and pepper to taste, and set aside.
  • Slice radishes, cucumber, Chinese cabbage, and green onion.
  • Blend mayo and Sriracha together.
  • To serve, place the rice in a bowl (you can choose top it off with 1 tbsp. chopped nori). Place the veggies, the marinated cabbage, the microgreens, the sprouted beans, and the trout cubes on top. Sprinkle the trout with sesame seeds. Season with some lime zest, a bit of lime juice, chopped green onion, and serve with a side of spicy mayo.