Wild Salmon Poke
- 30m Prep Time
- 0sCook Time
- 30m Ready In
Fresh sockeye salmon marinated in a soy-sesame dressing, served over rice with avocado and cucumber. A perfect summer dish for a back-deck dinner party.
Ingredients
- 454 g wild sockeye salmon skin and bones removed, cut into ½-inch cubes
- 59.1 ml soy sauce
- lime juice freshly squeezed
- 14.8 ml toasted sesame oil
- 14.8 ml rice vinegar
- 4.93 ml sriracha or chili paste
- 44.4 ml green onion thinly sliced
- 2 clove garlic minced
- 9.86 ml toasted sesame seeds
- 9.86 ml furikake seasoning
- 4.93 ml fresh ginger finely grated
- 2 ripe avocados sliced
- 2 Persian cucumbers thinly sliced
- 946 ml steamed white or brown rice
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 457 mg
- Iron: 10.2 mg
- Magnesium: 124 mg
- Phosphorus: 729 mg
- Potassium: 1304 mg
- Zinc: 4.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml soy sauce
- 14.8 ml toasted sesame oil
- 14.8 ml rice vinegar
- 4.93 ml sriracha or chili paste
- 9.86 ml toasted sesame seeds
- 9.86 ml furikake seasoning
- 946 ml steamed white or brown rice
Prepare
- 454 g wild sockeye salmon, skin and bones removed, cut into ½-inch cubes
- lime juice, freshly squeezed
- 44.4 ml green onion, thinly sliced
- Mince 2 clove garlic
- 4.93 ml fresh ginger, finely grated
- Slice 2 ripe avocados
- 2 Persian cucumbers, thinly sliced
Let's Cook
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Step 1.
Remove the skin from the salmon fillets and cut into ½-inch cubes. Place the cubes in a single layer on a plate and freeze for 24 hours to ensure safety for raw consumption.
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Step 2.
Thaw the frozen salmon cubes in the refrigerator overnight or under cold running water until just thawed. Place the thawed cubes in a medium bowl.
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Step 3.
In a small bowl, whisk together ¼ cup soy sauce, 2 to 3 tablespoons lime juice, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 teaspoon sriracha, 3 tablespoons sliced green onion, 2 minced garlic cloves, 2 teaspoons toasted sesame seeds, 2 teaspoons furikake (if using), and 1 teaspoon grated fresh ginger until well combined.
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Step 4.
Pour the soy sauce mixture over the salmon cubes and gently fold with a spatula to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow flavors to meld.
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Step 5.
While the poke chills, slice 2 ripe avocados and 2 Persian cucumbers into thin slices. Steam 4 cups of rice according to package directions.
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Step 6.
To serve, divide the steamed rice among bowls. Top with the chilled poke, avocado slices, and cucumber slices.