Salmon poke

  • Chef Judi Gallagher
  • 0

1 pound salmon, diced

1/4 cup diced yellow onions

1/4 cup chopped scallion

1 tablespoon Hawaiian salt

1 tablespoon crushed red chili flakes

4 TBSP furikake flakes or Japanese rice seasoning

2 ounces Tamari soy sauce

2tsp sugar

1tsp sesame oil

1Tbsp fish sauce

1Tbsp plum vinegar

2Tbsp lime juice

Combine all ingredients in a large bowl and mix lightly, making sure not to crush the cubed salmon. Place in refrigerator and allow to set for at least 25 minutes.

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