Sockeye Salmon Hawaiian Poke

This Ahi inspired poke sauce pairs perfectly with fresh wild sockeye salmon making this our go-to poke! Add powdered wasabi (to taste) in the sauce for that extra 1-2 kick! 

Recipe by Savor the Wild

Serves: 2-4

Meal time: 30 mins

Ingredients

• 1 Pound of sockeye salmon, skinned, bones removed, and cubed
• 2 cups cooked sticky rice

Sauce

• 1/4 cup low sodium soy sauce
• 2 Tbs sesame seed oil
• 2 Tbs minced white onion
• 1 Tbs rice vinegar
• 1 Tbs sriracha
• 3 cloves minced garlic
• 1/4 Tsp powdered ginger

Toppings

• 1/2 cucumber sliced
• 1 carrot shaved
• 1 avocado sliced
• 1 packet of seaweed papers

Garnish

• Wasabi paste
• sesame seeds

Directions

Sockeye Salmon Poke: Skin, de-bone, then cube salmon fillet. Place in a bowl and set in the fridge.

Cook 2 cups of sticky rice. Once done, sprinkle 1 cap of rice vinegar in and mix. Turn heat off to the cooker and place a wet rag on top so no steam can leave.

In a small bowl, mix together sauce ingredients and set aside.

BOWLS:

Once ready to serve, retrieve salmon cubes from the fridge. Scoop a portion of rice in a bowl. In a separate bowl, mix a serving of salmon cubes with a few spoon fulls of sauce and serve over the rice.

DRESS:

Dress bowl with seaweed paper, cucumbers, carrots, avocado, sesame seeds, and wasabi.