Salmon Poke

This salmon poke recipe offers a delightful taste of Hawaii with fresh sashimi-grade salmon seasoned in a flavorful Hawaiian-inspired poke base. Easy to make and protein-packed, it's perfect for a healthy seafood snack or side dish.

Course Appetizer, Salad, Side Dish, Snack

Cuisine Asian American, Hawaiian

Keyword salmon poke, salmon poke recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 402kcal

Ingredients

1 lb Salmon sashimi grade
2 tbsp Seaweed Mix
2 Cloves Garlic
1/4 tsp Ginger fresh
1 tbsp Toasted Sesame Oil
2 tsp Soy Sauce
1 tsp Toasted Sesame Seed
1/4 tsp Coarse Sea Salt MUST be coarse otherwise will be too salty
1/2 tsp Togarashi can replace with ground red pepper
1/2 Stalk Green Onions

Instructions

Gather all the ingredients.
Place dried seaweed mix into a bowl with water. Re-hydration should take around 2-5 minutes.
Pat dry salmon very well with a paper towel, chop into 1/2" x 1/2" cubes and set aside. Note - make sure the salmon is very dry, otherwise it'll dilute the flavors.
Grate ginger and garlic with a grater.
In a mixing bowl, combine toasted sesame oil, grated garlic, grated ginger, soy sauce, toasted sesame seed, coarse sea salt, togarashi and mix well.
Add salmon into the mixing bowl and gently combine.
After re-hydrating the seaweed mix, squeeze out excess water, then gently combine it with the salmon poke mix. Press a sheet of saran/food wrap onto the mixture and refrigerate for 10 minutes to meld the flavors.
After 10 minutes, gently mix in chopped green onions, transfer to a serving bowl and enjoy chilled!

Video

Nutrition