Salmon Poke

I am one of those people who adds all sorts of non-traditional things to a Poke Bowl when I'm out. Baby Kale? Sure. Edamame? Why not? Sliced Jalapeños? Yes please. I'm not from Hawaii. I've only been once, and I ate Poke every day. This recipe? Not traditional, but still so very good.

 

I want to tell you to get "Sushi grade" salmon. I want there to be standards that are set and enforced; there just aren't. In the US, this is mostly a marketing term. There are no official regulations or certifications. You can read a little bit more about that HERE and HERE. Educate yourself and choose your fish wisely.

Freezer tip: I put a bunch of peeled and sliced ginger in my blender. Then I put it in a zip-top bag, score it with a chopstick, and freeze it flat. Then it's easy to break off little squares as needed. This also works with garlic and tomato paste. More Freezer tips HERE.

Salmon Poke

1 pound salmon, cubed 

1\2 to 1 teaspoon grated ginger

3 tablespoons shoyu or soy sauce

2 tablespoons poke

1 teaspoon sesame oil

1 teaspoon Sriracha

Salt or fish sauce to taste

1 tablespoon green onion, sliced thin, washed, water squeezed out

Optional add-ins: sliced white onion, toasted sesame seeds, salmon roe, furikaki, sliced Thai bird chilies, wasabi. 

1. Mix grated ginger, shoyu, Ponzu sauce, sesame oil, Sriracha, and salt or fish sauce in a bowl. Adjust seasonings to taste.
2. Toss the cubed salmon with the marinade and green onion. You can add sliced white onion, jalapeño, Thai bird chiles,  cilantro, and/or roe at this point also.
3. Cover and chill in the refrigerator for 1 hour or overnight.
4. Top with toasted sesame seeds and/or furikaki before serving over rice, or eating as is.