Ingredients
Scale
For the Salmon Poke
- 1 lb sushi-grade salmon, skin removed, cut into ¾-inch cubes
- 2 to 3 tablespoons liquid aminos (or soy sauce), to taste
- 1 tablespoon toasted sesame oil, to taste
- 2 teaspoons rice vinegar, to taste
- 1 to 3 teaspoons sriracha, to taste
- 2 teaspoons fresh ginger, peeled and finely grated
- 2 stalks green onion, finely chopped
- 2 teaspoons sesame seeds (white or black, or a mix)
- Sea salt, to taste
For Serving (Optional)
- Steamed short-grain white rice or cauliflower rice
- Sliced cucumber, edamame, shredded nori, or avocado
Instructions
- Cube the salmon. Pat the salmon dry with paper towels and cut it into even ¾-inch cubes. Uniform pieces marinate more consistently and look better in the bowl.
- Make the marinade. In a medium mixing bowl, whisk together the liquid aminos, toasted sesame oil, rice vinegar, grated ginger, and sriracha. Start with the lower amounts and adjust to your taste once everything is combined.
- Season and toss. Add the salmon cubes to the bowl. Gently fold everything together until the fish is evenly coated. Taste the marinade on a piece of salmon and adjust the salt, heat, or acid levels now.
- Add the aromatics. Fold in the chopped green onion and sesame seeds. Give it one more gentle stir.
- Rest briefly. Let the salmon poke sit for 5 to 10 minutes at room temperature before serving. This short marinating time lets the flavors meld without the acid beginning to cook the fish.
- Assemble your bowl. Serve the salmon poke over warm rice or your base of choice. Add any desired toppings and an extra drizzle of sesame oil if you like.
Notes
- Always use sushi-grade fish when making raw fish dishes. Don’t substitute with regular supermarket salmon.
- Don’t marinate the salmon for more than 15 to 20 minutes before serving. The acid in the vinegar will start to break down the texture of the fish over time.
- This recipe is best eaten the day it’s made. Leftover marinated salmon stored in the fridge overnight will change in texture but is still safe to eat within 24 hours.
- To scale up for a crowd, this recipe doubles easily. Just mix the marinade in a larger bowl and season gradually.
- If you don’t have a box grater for the ginger, a microplane works even better and gives you a finer, more evenly distributed result.
- For meal prep, keep the salmon and marinade separate until you’re ready to eat. You can prep all the toppings and rice ahead of time and just cube and dress the fish right before serving.
- A sharp knife makes all the difference when cubing raw fish. Take your time and use slow, clean strokes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 55 mg