Asian-style Poke Salad (Sallet) Rice with Spicy Sauce

How about a new twist on rice made with poke salad (sallet) that is paired with a savory jalapeno and green onion spicy sauce. We have nicknamed this dish our Pandemic, or Quarantine, Poke Salad (Sallet) Rice. Poke salad, or pokeweed, is readily available right now (in the spring) in many areas of the United States. It is a great vegetable to add to your diet, and completely free if you can find some near you (legally and safely, of course) or have any growing on your own property. 

This cheap, easy to make rice is delicious and a very light meal. Since there are many of us with some extra time on our hands, we can forage (safely and legally of course) for poke salad greens and prepare a big batch of safe to consume poke salad ready to use in our recipes. After properly preparing the poke salad greens so that it is no longer toxic to consume, you can freeze or dry the extra greens to use in other recipes later.

If you are unfamiliar with how to prepare poke salad greens to remove the toxins, then please check out our detailed post explaining the process and importance of proper preparation of poke salad, or pokeweed – see post here. Our poke salad preparation process takes a little over 48 hours, so please plan ahead accordingly if you want to make this recipe.

Ingredients needed to make Poke Salad Rice and our Sauce

All of the ingredients that go into making this rice, should be readily available, even during this COVID-19 pandemic. The rice itself only consists of 6 total ingredients and that is including the water.

For the rice:

• 1 cup short-grain/medium-grain white rice
• 2 cups Poke salad greens* (properly prepared/boiled – see our “how-to” post, cut into bite-size pieces)
• 1 tsp salt
• 1 tsp sesame oil
• 1 Tbsp olive oil
• 1 ½ cups water

For the savory, spicy sauce:

• 3 jalapeno peppers, finely diced, remove stems/seeds
• 3 green onions, finely chopped
• 1 tsp garlic, minced
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• ½ tsp black pepper
• 2 tsp Red Chili Pepper Flakes (gochugaru)
• 1 tsp Dasida beef soup powder
• 1 Tbsp toasted sesame seeds

How to Make Poke Salad Rice and our Sauce

Firstly, if you don’t know how to prepare poke salad (sallet) properly, please check out our post that goes into detail how we prepare poke salad to remove the toxins. It is very important to use poke salad with caution and care, just as you would a piece of raw pork that may have trichinosis. In order to avoid trichinosis, you ensure that you fully cook the pork to the correct internal temperature of at least 145 degrees Fahrenheit throughout. Just as you would ensure your pork is thoroughly cooked prior to consuming, you also need to be sure to properly cook the poke salad greens to remove the toxins prior to consuming. 

1. Properly prepare the poke salad (sallet) to remove the toxins. Our process takes 48 hours. See our post here.
2. Rinse white rice well and soak the rice for a minimum of 6 hours at room temperature. 
3. Squeeze as much water out of the prepared poke salad as you can. Chop the poke salad into bite-sized pieces.
4. Strain the soaked rice.
5. Prepare the sauce by mixing all of the sauce ingredients together in a small bowl. Set aside for later.
6. Place a medium/large-sized pot on medium-high heat. Once the pot is hot, add olive oil, sesame oil, salt and the poke salad. Stir fry for about 5 minutes.
7. Add in the drained/soaked white rice to the pot.
8. Add the water to the pot with the rice and poke salad. Cover the pot. Continue cooking on medium-high heat, for about 10 minutes. You will notice the rice has absorbed most of the water around the 10-minute mark. Then turn the heat down to low heat. Continue cooking on low heat for an additional 5-6 minutes. You want all of the water to be absorbed into the rice.
9. Enjoy!

We hope you enjoy our Asian-style Poke Salad (Sallet) Rice with Spicy Sauce recipe!

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Asian-style Poke Salad (Sallet) Rice with Spicy Sauce

Yield: 4

Prep Time: 6 hours 15 minutes

Cook Time: 25 minutes

Total Time: 6 hours 40 minutes

A new twist on rice made with poke salad (sallet) and paired with a savory jalapeno and green onion sauce. We have nicknamed this dish our Pandemic, or Quarantine, Asian-style Poke Salad (Sallet) Rice. 

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Ingredients

• 1 cup short-grain/medium-grain white rice
• 2 cups Poke salad greens* (properly prepared/boiled, cut into bite-size pieces)
• 1 tsp salt
• 1 tsp sesame oil
• 1 Tbsp olive oil
• 1 ½ cups water

For the spicy sauce:

• 3 jalapeno peppers, finely diced, remove stems/seeds
• 3 green onions, finely chopped
• 1 tsp garlic, minced
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• ½ tsp black pepper
• 2 tsp Red Chili Pepper Flakes (gochugaru)
• 1 tsp Dasida beef soup powder
• 1 Tbsp toasted sesame seeds

Instructions

1. Properly prepare the poke salad (sallet) to remove the toxins. Our process takes 48 hours. See our post here.
2. Rinse white rice well and soak the rice for a minimum of 6 hours at room temperature. 
3. Squeeze as much water out of the prepared poke salad as you can. Chop the poke salad into bite-sized pieces.
4. Strain the soaked rice.
5. Prepare the sauce by mixing all of the sauce ingredients together in a small bowl. Set aside for later.
6. Place a medium/large-sized pot on medium-high heat. Once the pot is hot, add olive oil, sesame oil, salt and the poke salad. Stir fry for about 5 minutes.
7. Add in the drained/soaked white rice to the pot.
8. Add the water to the pot with the rice and poke salad. Cover the pot. Continue cooking on medium-high heat, for about 10 minutes. You will notice the rice has absorbed most of the water around the 10-minute mark. Then turn the heat down to low heat. Continue cooking on low heat for an additional 5-6 minutes. You want all of the water to be absorbed into the rice.
9. Enjoy!

Notes

*If you do not know how to properly harvest and prepare pokeweed to remove the toxins prior to use in any recipe, then please do your own research on the topic first & use it at your own risk. There are a ton of resources and how-to's online with a simple Google search. We have our own how to harvest and prepare pokeweed post here as well. It explains how we prepare pokeweed prior to using it in any recipe. 

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