Poke 3 ways
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)
Instructions
Shoyu Salmon with Ogo and Mac Nuts
- Slice green onions and slice onions very thin. Crush macadamia nuts into tiny chunks.
- Chop the salmon into cubes of your preferred size, I suggest half-inch cubes
- In a bowl, mix together soy sauce, sesame oil, Hawaiian sea salt, sliced onions, sliced green onion, and mac nuts.
- Add salmon cubes and mix until salmon is evenly coated.
- Chop the ogo and add to the bowl. Mix until all ingredients are evenly mixed.
Spicy Mayo Tuna Tobiko
- Chop the ahi into cubes of your preferred size. I suggest half-inch cubes
- In a bowl, mix together soy sauce, sesame oil, scallion, onion, kewpie mayo, sriracha, and tobiko
- Add the ahi to the bowl and mix until evenly coated.
Wasabi Mayo “Crab”
- Break apart and “shred” the imitation crab and add to a bowl
- Add kewpie mayo and wasabi to taste and mix until evenly spread.
Assemble the perfect poke bowl
- 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