If you asked me what my last meal would be, it would be , which is a native Hawaiian dish. I've loved it and obsessed over since the day I had it in Hawaii around 2013-14. It is essentially the only thing I eat when I'm there whether it's breakfast, lunch or dinner.
I've always wanted to make my own poke but I was apprehensive about buying raw fish. A new Japanese grocery store opened in my home town and they had beautiful pieces of sashimi-grade salmon, tuna, etc. that I couldn't walk away from, so I said to myself, "today is the day!". My only regret is not keeping the sides simple with just rice, seaweed salad, and some furikake seasoning. I went all out and brought spring mix, edamame, etc., to make a poke bowl so I didn't get to enjoy the poke as much as I would have liked to, but no regrets and I plan to make much more in the future! If you're not a fan of raw fish you can check out this non-traditional poke bowl option.
Photo is missing the white onion.
Serving size: 1
Ingredients:
4 oz sashimi-grade raw salmon
1/2 tbsp soy sauce
1/2 tsp sesame oil
1 tbsp scallion, finely chopped
1/8 cup white onion, sliced
1/4 tsp grated fresh ginger
1/4 tsp sesame seeds
Optional pairings:
Sushi rice
Seaweed salad
Furikake seasoning
If you want to turn this into a poke bowl you can add whatever you feel like adding! Some options: spring mix, shredded carrots, edamame, salmon roe, pickled cucumbers, tomatoes, corn, jalapeno, avocado, etc.
Directions:
Dice/cube the salmon. I prefer larger chunks. Combine all ingredients in a bowl and mix. Cover and refrigerate for at least two hours before serving with the sides of your choice.
Recipe from eat this much
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