Salmon Poke
A vibrant Hawaiian dish featuring sushi-grade salmon, fresh ingredients, and a customizable sauce, perfect for health-conscious eaters.
Ingredients
Main Ingredients
- 1 lb sushi-grade salmon Make sure it is labeled 'sushi grade'.
- 2 tsp fresh ginger, peeled and grated
- 1 Tbsp toasted sesame oil
- 2 tsp rice vinegar
- 2 to 3 Tbsp liquid aminos
- 1 to 3 tsp sriracha Adjust according to spice preference.
- 2 stalks green onion, finely chopped
- 2 tsp sesame seeds For garnish.
- to taste pinch sea salt To enhance flavor.
Instructions
Preparation
- Select sushi-grade salmon and freeze it according to instructions, then thaw completely.
- Remove the skin from the salmon and chop it into evenly-sized cubes.
Mixing
- In a mixing bowl, combine the chopped salmon with the sauce ingredients: toasted sesame oil, rice vinegar, liquid aminos, grated ginger, and sriracha.
- Gently stir to coat the salmon in the sauce and adjust flavors to taste.
Serving
- Serve the salmon poke as a poke bowl, in a sushi burger, or on top of mixed greens.
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Notes
For the best taste, serve immediately after preparation. Refrigerate for 30 mins before serving for enhanced flavor.