Hawaiian Salmon Poke

I love Poke! I had it once at a sushi restaurant and It was amazing! So I found a recipe on Pinterest (of course) and Normy made it for me! Normy changed the recipe up a bit to make it his own.

1 lb sashimi-grade salmon fillet, cubed into small bite size pieces
¼ cup soy sauce
1-2 tsp sugar
1 tsp Furikake rice seasoning (normy used Seto Fumi) (found at Asian market)

1/4 tsp ground ginger
Juice from 1/2 of a fresh lime

Grab salmon, and place it on a cutting board

Then chop it up into bite size pieces

Place salmon pieces in a medium-sized bowl

Then once the salmon is all chopped up then add in the soy sauce, Normy added enough to coat all the salmon pieces or about 1/4 cup

Then add in the rice seasoning

Then add in the sugar

next add ground ginger

Toss everything together

Then squeeze in the juice of 1/2 a lime

Toss everything together and taste for seasonings, adjust as needed or leave as is

Cover tightly and chill for at least 1 hour.

eat nice and cold.

We usually don’t keep this more than 3 days. But It never lasts that long, because it is SO GOOD!

Recipe:
1 lb sashimi-grade salmon fillet, cubed into small bite size pieces
¼ cup soy sauce
1-2 tsp sugar
1 tsp Furikake rice seasoning (normy used Seto Fumi) (found at Asian market)
1/4 tsp ground ginger
Juice from 1/2 of a fresh lime

Grab salmon, and place it on a cutting board
Then chop it up into bite size pieces
Place salmon pieces in a medium-sized bowl
Then once the salmon is all chopped up then add in the soy sauce, Normy added enough to coat all the salmon pieces or about 1/4 cup
Then add in the rice seasoning
Then add in the sugar
next add ground ginger
Toss everything together
Then squeeze in the juice of 1/2 a lime
Toss everything together and taste for seasonings, adjust as needed or leave as is
Cover tightly and chill for at least 1 hour.
eat nice and cold.

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