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Bowl of salmon poke with a spoon in it on a white surface
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Salmon Poke Recipe
Prep Time
30 mins
 

How to make salmon poke at home for a fresh, delicious meal or appetizer!

Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: poke, salmon, salmon poke, sushi, sushi rice
Servings: 4 servings
Author: Julia
Ingredients
  • 1 lb sushi-grade salmon
  • 2 tsp fresh ginger peeled and grated
  • 1 Tbsp toasted sesame oil to taste
  • 2 tsp rice vinegar to taste
  • 2 to 3 Tbsp liquid aminos to taste
  • 1 to 3 tsp sriracha to taste
  • 2 stalks green onion finely chopped
  • 2 tsp sesame seeds
  • sea salt to taste
Instructions

  1. Obtain sushi-grade salmon (packaging should specify "sushi grade" and it should be frozen upon purchase).

  2. Thaw sushi-grade salmon in your refrigerator until completely thawed. Place salmon on a clean cutting board on top of a clean counter top. Use a knife to remove the salmon skin.

  3. Chop the salmon into bite-sized pieces. I like chopping it into small pieces, but you can go for larger cubes if you'd like.

  4. Place salmon in a clean mixing bowl (or regular bowl).

  5. Stir together the ingredients for the sauce in a measuring cup or bowl and pour over the chopped salmon. Stir well until everything is combined. Taste the salmon for flavor and add more of anything you'd like!

  6. Enjoy in a poke bowl, sushi burger, and/or on top of a green salad.