Salmon Shoyu Poke

🧂 Ingredients

• 8 ounce sashimi grade salmon*
• 1½ tablespoon soy sauce
• 1 green onion

  sliced
• ¼ white or sweet onion

  sliced thin
• ½ tablespoon sugar
• ½ teaspoon ginger

  grated
• ½ tablespoon sesame oil
• 1-2 cups warm rice
• furikake seasoning

  to taste
• seaweed salad

  optional
• salad mix

  optional
• sliced cucumbers

  optional
• sliced avocado

  optional
• kimchi

  optional

Instructions

• 1 Slice ½ small onion in thin slices. Then, soak onions in cold water for 10
  minutes.
• 2 Prepare salmon by patting dry with a paper towel. After patting dry, cut salmon
  into 1 inch cubes.
• 3 Make the poke marinade by adding 1.5 tablespoons soy sauce, ¼ sliced sweet
  onion, ½ tablespoon sugar, and ½ teaspoon grated ginger. Mix well until the
  sugar has dissolved.
• 4 Add salmon and sliced green onions to the marinade. Mix the salmon poke gently
  until the salmon is well incorporated.
• 5 Cover and refrigerate the salmon poke for 30 minutes to 1 hour (optional if you
  are in a rush!).
• 6 Add white rice (slightly warm is the Hawaiian style) to the bottom of the bowl.
  You can add salad mix or cucumbers on the side. Next, add your salmon poke on
  the side along with your favorite toppings such as seaweed salad, sliced
  avocado, kimchi and more! Sprinkle the salmon poke bowl with furikake seasoning.
  Enjoy this dish while the rice is fluffy and the salmon is fresh ◡̈

Nutrition Info