Ever since C and I visited Hawaii a few years back, poke remains as one of our trip highlights.
After I found this amazing recipe on Two Red Bowls, I knew this was something that we had to try making… asap.
We modified the original recipe slightly.
- 1 lb salmon fillet, sashimi grade
- 2 tbsp Japanese mayonnaise
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 1/2 tbsp soy sauce
- 2 large pieces of sushi seaweed, cut into short strips
- 3 green onions, thinly sliced
- 1 1/2 tbsp toasted sesame seeds
- Optional – fresh squeeze of lemon juice
- Rinse and cut the fish into bite-sized cubes then place in a large bowl.
- Add all other ingredients into the bowl. Reserve some onions, seaweed, and sesame seeds for garnish.
- Refrigerate poke for at least 20 minutes to allow flavors to blend.
- Eat and enjoy!
Oh my goodness… it was so good. The perfect combination of spice, tang, sweetness, and saltiness – basically an explosion of flavors in every bite. I think next time I will try adding a squeeze of fresh lemon juice to add some acidity.
My family didn’t seem to be huge fans of this dish, but that was okay because C and I happily finished the rest of the poke.
The only downside to this dish was the cost of sashimi grade salmon – it wasn’t super expensive, but it definitely wouldn’t be an ideal dish that you could bring something like a potluck… unless you were willing to buy a ton of sashimi!