Make deliciously fresh bowls of poké in the comforts of your own home! Use this recipe as a guide to your future poké recipes whether you use salmon, sea bream, yellowtail, albacore, scallops, snapper, or any type of fish. I chose to use a combination of wild caught salmon & wild caught sea bream to cut down on the price. You should always purchase fish that’s in season. Ask your fishmonger for the freshest catch of the day to ensure you get the highest quality fish. Poké is easy to make, so here’s hoping my recipe will inspire you to mix your own favorite sauce ingredients together to make your ideal poké. Want to really mix things up? Try using a base of salad, wonton chips, tortilla chips, soba, or a mixture of quinoa & rice.
Is Sashimi Grade Necessary?
Take a little gander at my post on sashimi grade fish to get your answer. tl;dr no, just go to a fishmonger’s & ask them for their recommendation for their favorite fish to eat raw.
- 1/2 lb wild-caught salmon, cleaned, skin removed, deboned, & cut into 1/2" cubes
- 1/2 lb wild-caught sea bream, cleaned, skin removed, deboned, & cut into 1/2" cubes
- 1.5 tsp sea salt
- 1 Tbsp honey
- 2 Tbsp ponzu sauce, light soy sauce, tamari, or light teriyaki
- 2 Tbsp toasted sesame oil or hot sesame oil
- 1 Tbsp sesame seeds
- 4 scallions, chopped
- 2 tsp crushed red chili or flakes or ichimi togarashi
- 1/2 tsp ginger, grated, minced, or powdered
- 2 Tbsp masago (optional)
- 1.5 Tbsp kewpie mayo (optional)
- See my recipe here.
- 2 cups white or brown short grain rice
- 2 Persian cucumbers, halved lengthwise & sliced thinly
- 2 avocados, ripened & cubed
- sesame seeds
- ikura (optional)
- masago (optional)
- nori, cut into tiny strips (optional)
- furikake (optional)
- 1. Prepare the rice by rinsing it thoroughly & cooking it with a 1:1 ratio of rice to water. If you're cooking it on a stovetop, make sure to bring the rice & water to a boil on medium high. Once it reaches a boil, place a lid slightly ajar on top of the saucepan, turning the heat down to medium low. Should take anywhere from 15-20 minutes to cook.
- 2. In a mixing bowl, thoroughly combine the ingredients for the salmon & sea bream poké except for the fish. When homogenous, mix in the fish. Place in fridge to chill for an hour.
- 3. To serve, fill a bowl with the base of rice, seasoning with furikake or hot sesame oil if desired. Scoop out the fish &/or surimi mixture into the bowl. Top with cucumbers, ikura, masago, avocado, furikake, sesame seeds, nori, etc.
- Save the salmon skin & make yourself a salmon skin salad, otherwise feed it to your cat or the garbage.