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Poke 3 ways

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Ingredients Method

Ingredients
  

Shoyu Salmon with Ogo and Mac Nuts
  • ½ pound salmo
  • 2 ½ teaspoon soy sauce
  • ½ tablespoon sesame oil
  • ¼ teaspoon Hawaiian sea salt to taste
  • ⅛ cup onion thinly sliced
  • ½ tablespoon macadamia nuts crushed
  • 2 tablespoons ogo or limu (crunchy seaweed) chopped
Spicy Mayo Tuna with Tobiko
  • ½ pound ahi
  • ½ tablespoon soy sauce
  • ¼ tablespoon sesame oil
  • 1 scallion chopped
  • ⅛ cup onion thinly sliced
  • 1 tablespoon kewpie mayo
  • 1 tablespoon sriracha
  • 2 teaspoon tobiko (flying fish roe)
Wasabi Mayo “Crab”
  • 5 sticks imitation crab
  • 1 tablespoon kewpie mayo
  • 4 teaspoon kizami wasabi (frozen, grated, and marinated wasabi)
Additional Toppings (Optional)
  • seaweed salad
  • ikura (salmon roe)
  • edamame
  • tsukemono (pickeld radish)
  • nori flakes
  • tenkasu (shrimp flavored tempura bits)

Method
 

Shoyu Salmon with Ogo and Mac Nuts
  1. Slice green onions and slice onions very thin. Crush macadamia nuts into tiny chunks.
  2. Chop the salmon into cubes of your preferred size, I suggest half-inch cubes
  3. In a bowl, mix together soy sauce, sesame oil, Hawaiian sea salt, sliced onions, sliced green onion, and mac nuts.
  4. Add salmon cubes and mix until salmon is evenly coated.
  5. Chop the ogo and add to the bowl. Mix until all ingredients are evenly mixed.
Spicy Mayo Tuna Tobiko
  1. Chop the ahi into cubes of your preferred size. I suggest half-inch cubes
  2. In a bowl, mix together soy sauce, sesame oil, scallion, onion, kewpie mayo, sriracha, and tobiko
  3. Add the ahi to the bowl and mix until evenly coated.
Wasabi Mayo “Crab”
  1. Break apart and “shred” the imitation crab and add to a bowl
  2. Add kewpie mayo and wasabi to taste and mix until evenly spread.
Assemble the perfect poke bowl
  1. Over a bed of rice, add heaps of which ever poke you like best. garnish with anything from the “Additional Toppings” list in the Ingredients section