Ingredients
Equipment
Method
- Start by obtaining sushi-grade salmon. Make sure the packaging specifies “sushi grade” and that it has been frozen upon purchase for safety. This ensures you’re getting the best quality.
- Thaw the sushi-grade salmon in your refrigerator until completely thawed. This step is crucial to maintain the texture and flavor of the fish.
- Once thawed, place the salmon on a clean cutting board. Ensure your workspace is sanitized to prevent contamination.
- Use a sharp knife to carefully remove the skin from the salmon. This should be done gently to ensure you don’t lose any precious fish.
- Chop the salmon into bite-sized pieces. Feel free to cut them smaller or larger based on your preference. I enjoy smaller cubes for a more uniform bite.
- Transfer the chopped salmon into a clean mixing bowl. This will be where all your ingredients come together.
- In a separate measuring cup, stir together the ingredients for the sauce: toasted sesame oil, rice vinegar, liquid aminos, and sriracha. Adjust the quantities based on your taste preference for spiciness.
- Pour the sauce over the chopped salmon in the bowl. Stir gently but thoroughly to ensure every piece is coated.
- Taste your salmon poke for flavor. Feel free to add more of any ingredient based on your liking, whether it’s more salt, spice, or acidity.
- Finally, enjoy your Salmon Poke in a poke bowl, inside a sushi burger, or even atop a refreshing green salad. It’s delicious any way you serve it!
Notes
Keep any leftovers in an airtight container in the refrigerator for up to two days. It’s best enjoyed fresh but can still be tasty the next day.