Usually seen with tuna, poke (poh-keh) is the California craze that’s slowly infusing the rest of the U.S., first in metropolitan cities. It’s a raw, sushi-grade fish salad popular for decades in Hawaii, kind of like ceviche or tartare in other cuisines. The protein is usually marinated in soy sauce and sesame oil, then combined with other ingredients that can vary widely. The name comes from the Hawaiian, “to cut or slice.” The traditional version is just the cubed, high-quality raw fish, seasoned and placed cold atop a bowl of hot sushi-grade rice.
- Yield: 2 to 4 servings
- Difficulty: Easy
- Total: 50 mins
- Active: 20 mins
- 1 pound salmon, diced into 1/2-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon ginger, grated
- 1/2 teaspoon garlic, minced
- 3 green onions, white parts thinly sliced
- brown rice, see instructions
- 1 cucumber
- 4 radishes
- 1 avocado
- 2 carrots
- black sesame seeds
- Make a batch of steamed brown rice. Use our Brown Rice recipe.
- Next, in a medium sized bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic, and green onions. Stir well to combine. Add salmon and marinate for about 30 minutes in the refrigerator.
- With a vegetable peeler, peel thin, long ribbons of cucumber. Then thinly slice, or mandolin, the radishes. Quarter the avocado, and cut into thin slices. Lastly, peel carrots and then cut into 1-inch long, thin matchsticks.
- Serve the salmon on top of brown rice and top with sesame seeds. Then place the cucumber, radish, avocado, and carrots in the bowl with the salmon poke.