Salmon Poked You (you should poke back)

• portions: 4-5
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

Chili + garlic water:

4 small red chili

1/2 tsp of chili flakes

1 clove of garlic, smashed

1 1/2 tsp of salt

2 tsp of rice vinegar

1/2 cup of water

Salmon

600 grams of sashimi-grade salmon

Marinade

2 Tbsp (35g) of soy sauce

1½ Tbsp of chili + garlic water

1 Tbsp of sriracha sauce

1 tsp (2g) of sesame oil

10g mirin

20g lemon juice

Sauce

1½ Tbsp of soy sauce (darker soy sauce preferred), plus more for adjusting

1½ tsp of sesame oil

1 Tbsp of chili water

Add-ins (optional)

½ cup of thinly sliced onion

½ Tbsp of toasted sesame seeds, plus more for sprinkling

8 roasted cashews

2 tsp of chili flakes

2 Tbsp of of finely diced scallion (green parts only)

2 avocado, cut into chunks

Steamed sushi rice to serve

Instructions

Chili and garlic water

Finely mince the red chili and add it into a jar with chili flakes, smashed garlic, salt and rice vinegar. Mix evenly and let sit for 10 min.

Bring 1/2 cup of water to boil, then pour it into the jar.  Let the mixture sit at room-temperature for 2-3 hours before using.

Salmon poke

Cube the salmon into bit-size chunks and place in a large bowl.  Add soy sauce, chili and garlic water, sirracha sauce and sesame oil.  Mix evenly then cover with plastic wrap.  Chill in the fridge to marinate for 30 min.

Mix-ins

Finely slice the onions and cut into short segments.  Soak in cold water for 5 min to reduce the sharpness of raw onions, then drain/squeeze off.

Pound and grind toasted sesame seeds and roasted cashews in a stone-mortar into a coarse powder-consistency.

Assembly / service

Take the marinated salmon out of the fridge and add the onions, ground sesame/cashew, chili flakes, soy sauce, sesame oil and chili/garlic water. (Adjust to taste.  Poke is supposed to be on the saltier side to go with rice.)

Mix evenly and chill in the fridge for another hour.

Right before serving, mix in the diced scallion and sprinkle with toasted sesame seeds.  Serve the salmon poke over warm steamed rice and diced avocado.  Drizzle with more chili/garlic water for more kick.

Notes

Inspired by Honolulu’s Ono Seafood. Traditionally, Hawaii-style poke is made of ahi/yellowfin tuna (not salmon), limu (a type of fresh seaweed) and ground kukui (candlenuts).