With a rich smoke heritage, our premium, authentic salmon products enable endless pairing options to please the palate

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Boba Tea & Smoked Salmon Rainbow Bowl

Prep Time

40 min

Cook Time

20 min

Total Time





Taro Boba Tea 

4  1-inch cubes cooked taro 

1 pinch baking soda 

1 cup sweetened condensed milk 

2 cups milk of choice 

2 cups ice cubes 

1 cup tapioca pearls 

Smoked Salmon Rainbow Bowl 

3 packs Latitude 45 Cold Smoked Salmon 6 oz 

1/4 cups soy sauce 

1/4 cups orange juice 

1 tbsp sesame oil 

1 tsp rice vinegar 

1 tsp sriracha sauce 

1/2 cup cucumber 

1/2 cup red cabbage 

1/2 cup radish 

1/2 cup carrot 

3 cups sushi rice, cooked 

1/2 cup avocado, in slices 

Black and white sesame seeds, to garnish 


Taro boba tea:  

  1. Peel taro and cut it into 4 1-inch cubes. Bring a pot of water to a boil and add a pinch of baking soda. Add the taro and boil until soft. Drain and transfer the taro cubes to a cup and let cool. 
  1. Once cool, blend the cubes with the condensed milk (or milk of your choice) and the ice cubes. Blend until smooth. 
  1. Serve in 4 large glasses with tapioca pearls. 

Smoked Salmon Rainbow Bowl: 

  1. In a bowl, add the soy sauce, orange juice, sesame oil, rice vinegar, sriracha sauce, and mix. Incorporate the smoked salmon slices and let sit for 15 minutes. 
  1. In the meantime, boil the rice according to packaging instructions. Drain and set aside.  
  1. Cut the cucumber and radish into thin rounds, shred the purple cabbage and carrots in slices, and slice the avocado. 
  1. Serve a bed of rice in each bowl. Top with the cucumber, radish, purple cabbage, carrots, avocado and Latitude 45 Cold Smoked Salmon slices.  
  1. Garnish with black and white sesame seeds.  
  1. Serve the Taro Boba Tea and Smoked Salmon Bowl together and enjoy! 

Boba Tea & Smoked Salmon Rainbow Bowl

1h Boba Tea & Smoked Salmon Rainbow Bowl Serves 4 Ingredients: 4 1-inch cubes cooked taro 1 pinch baking soda 1 cup sweetened condensed milk 2 cups milk of choice 2 cups ice cubes 1 cup tapioca pearls 3 packs Latitude 45 Cold Smoked Salmon 6 oz 1/4 cups soy sauce 1/4 cups orange juice 1 tbsp sesame oil 1 tsp rice vinegar 1 tsp sriracha sauce 1/2 cup cucumber 1/2 cup red cabbage 1/2 cup radish 1/2 cup carrot 3 cups sushi rice, cooked 1/2 cup avocado, in slices Black and white sesame seeds, to garnish