Quick & Easy Salmon Poke

Quick & Easy Salmon Poke

This recipe focuses on preparing the salmon for poke quickly and easily. The result is fresh, flavorful, and ready to be added to your favorite poke bowl.

Shannon Williamsby Shannon Williams
0.0 · 0 ratings
15 min (15m prep, 0m cook)
6 servings
JapaneseAppetizerPescatarianDairy-FreeGluten-Free

Ingredients

Servings:
6
  • 1.5 lb Sushi-Grade Salmon (skinless, pin bones removed, cut into 1/2-inch cubes)
  • 6 tbsp Soy Sauce
  • 2 tsp Sesame Oil
  • 2 tbsp Rice Vinegar
  • 3 stalks Green Onions (thinly sliced)
  • 2 tbsp Sesame Seeds (toasted)
  • 1 tsp Red Pepper Flakes (optional, for heat)

Instructions

  1. 1

    In a medium bowl, gently combine the cubed salmon, soy sauce, sesame oil, and rice vinegar.

  2. 2

    Add the sliced green onions and red pepper flakes (if using) to the salmon mixture. Gently fold to combine.

  3. 3

    Cover the bowl and refrigerate for at least 10 minutes to allow the flavors to meld. You can marinate for up to 30 minutes.

  4. 4

    Before serving, sprinkle the toasted sesame seeds over the salmon poke.

Chef's Tips

  • 💡Make sure to use high-quality, sushi-grade salmon for the best and safest results.
  • 💡Don't marinate the salmon for too long, as the acid in the rice vinegar can start to 'cook' the fish.
  • 💡Adjust the amount of red pepper flakes to your desired spice level.
  • 💡For best flavor, serve the salmon poke chilled.

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