poke for everyone
When we visited the Big Island a few years ago, we decided to make a stop at the Da Poke Shack in Kona for lunch one day. While I’d had poke before, I hadn’t ever seen the crazy variety of poke as was available there! Multiple types of tuna poke, salmon poke, octopus poke, etc! And while it was the perfect island treat, it was one of those food items that you definitely wanted to take home and enjoy more often!
Fast forward to today, where poke seems to be everywhere! We’ve got it at Costco in bulk, at various supermarkets and there are two “make your own” poke restaurants near my office in downtown Sacramento and many more in the region. This also means that my cravings for poke have increased exponentially as well!
So last week, I decided to make an extra stop at the fish market after Sunday’s farmer’s market and grabbed a pound of sushi-grade salmon to take home for poke! I found inspiration from a wonderful recipe from Daisy’s World, and on Monday night I was quickly whipping up a batch of delicious poke after work. And, wouldn’t you know, it was gobbled up within minutes of me serving it!
Salmon Poke
Yields 3-4 servings
Ingredients:
1 tablespoon finely diced Maui onions (can substitute yellow)
1 tablespoon finely chopped green onions
1/2 teaspoon sea salt
1 tablespoon furikake flakes
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 teaspoon sesame oil, or more, to taste
1 pound fresh sushi-grade salmon, cut into 1/2-inch cubes
lightly toasted sesame seeds
Method:
Mix together the onions, salt, furikake flakes, soy sauce, sugar and sesame oil. Add the salmon and gently mix together with the sauce. Garnish with a sprinkling of sesame seeds. Cover and refrigerate until ready to serve.
To serve, simply make some rice and serve it along with seaweed salad (I rehydrate fueru wakame). (The fancy rice shapes are totally just for impressing foodie 6-year-olds)
