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Salmon Poke Recipe

Hawaiian · Main course · 20 min total

A fresh and vibrant Hawaiian-style raw salmon salad, marinated in a savory soy-sesame sauce and served over rice.

Ingredients

• 1 lb sushi-grade salmon, skin removed, cut into 1/2-inch cubes
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional)
• 1/2 cup diced cucumber
• 1/2 cup diced avocado
• 1/4 cup chopped green onion
• 1 tbsp toasted sesame seeds
• 2 cups cooked sushi rice
• Nori strips (optional)

Instructions

1. In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha (if using).
2. Add salmon cubes to the bowl and gently toss to coat. Cover and refrigerate for 15 minutes.
3. While salmon marinates, prepare the toppings: dice cucumber and avocado, chop green onion.
4. Divide sushi rice among 4 bowls.
5. Top each bowl with marinated salmon, cucumber, avocado, green onion, and sesame seeds.
6. Garnish with nori strips if desired. Serve immediately.

Tips

• Use only sushi-grade salmon for safety.
• Adjust sriracha to taste for spiciness.
• Best served immediately; do not store marinated salmon for more than a few hours.

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