Try this Hawaiian Salmon Poke recipe, or contribute your own.
- 1/4 cup chopped onion
- 1 tsp freshly grated ginger
- 1 lb quality sashimi-grade salmon fillet cubed
- 1/4 cup light soy sauce (i like kikkoman)
- 1 rounded tb white sugar
- 2 tb furikake rice seasoning (i use seto fumi)
- 1/2 - 1 tsp red pepper flakes depending on your heat preference
- juice from 1 wedge of a fresh lime (no bottles!)
- 1/4 cup chopped scallion
- half of a semi-firm avocado cubed
- freshly chopped cilantro for garnish
- optional nori sheets if making hand rolls
- Carbohydrate 1.45879162737284 g
- Cholesterol 0 mg
- Fat 0.0250345925192479 g
- Fiber 0.334420738953182 g
- Protein 0.227788443804403 g
- Saturated Fat 0.00711556295195899 g
- Serving Size 1 1 -6 (130g)
- Sodium 1.41528147544016 mg
- Sugar 1.12437088841966 g
- Trans Fat 0.00738037775546327 g
- Calories 6 calories
Step-by-step
- Combine all ingredients together in a bowl.
- Toss to coat well.
- Cover tightly and chill for at least 1 hour.
- Serve cold.
- Serve with white rice, or make into hand rolls.
- If making hand rolls, simply cut a nori sheet in half, fill with desired amount of rice and salmon poke, and roll it up.
- Eat rolls immediately.
Standard recipes rarely specify how critical raw protein temperature is when preparing cold dishes. Sashimi-grade salmon must remain below 40 degrees Fahrenheit during every stage of handling to prevent textural degradation and ensure food safety, meaning the fish should go straight from the refrigerator into the mixing bowl and back to the cold storage immediately afterward. Swapping light soy sauce for dark varieties introduces excessive molasses notes that overpower delicate fish, but tamari serves as an effective gluten-free alternative without altering the sodium balance. Granulated white sugar dissolves slowly in cold liquids; dissolving the sugar directly into the soy sauce before adding the salmon ensures even distribution rather than leaving gritty pockets on the cubes. Lime juice acts as a mild acidulant, but exposing the fish to citrus for longer than two hours denatures the proteins excessively, turning the translucent edges chalky and opaque. Semi-firm avocados provide structural contrast against the yielding texture of the raw salmon, whereas overly ripe fruit will disintegrate completely during the tossing process. Chilling the mixture for the recommended sixty minutes allows the furikake seasoning and red pepper flakes to hydrate slightly in the liquid components, releasing toasted sesame and nori aromatics throughout the cure.
