Costco Salmon Poke Recipes

SALMON POKE RECIPE

Salmon Poke Recipe image

How to make salmon poke at home for a fresh, delicious meal or appetizer!

Provided by Julia

Time 30m

Number Of Ingredients 9

Ingredients

1 lb sushi-grade salmon
2 tsp fresh ginger, peeled and grated
1 Tbsp toasted sesame oil, to taste
2 tsp rice vinegar, to taste
2 to 3 Tbsp liquid aminos, to taste
1 to 3 tsp sriracha, to taste
2 stalks green onion, finely chopped
2 tsp sesame seeds
sea salt, to taste

Steps:

Obtain sushi-grade salmon (packaging should specify "sushi grade" and it should be frozen upon purchase).
Thaw sushi-grade salmon in your refrigerator until completely thawed. Place salmon on a clean cutting board on top of a clean counter top. Use a knife to remove the salmon skin.
Chop the salmon into bite-sized pieces. I like chopping it into small pieces, but you can go for larger cubes if you'd like.
Place salmon in a clean mixing bowl (or regular bowl).
Stir together the ingredients for the sauce in a measuring cup or bowl and pour over the chopped salmon. Stir well until everything is combined. Taste the salmon for flavor and add more of anything you'd like!
Enjoy in a poke bowl, sushi burger, and/or on top of a green salad.

Nutrition Facts : Calories 313 calories, Carbohydrate 2 grams carbohydrates, Fat 23 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, ServingSize 1 of 4, Sugar 3 grams sugar, UnsaturatedFat 0 grams unsaturated fat

SALMON POKE BOWL RECIPE BY TASTY

Salmon Poke Bowl Recipe by Tasty image

Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds

Provided by Joey Firoben

Categories Dinner

Yield 1 serving

Number Of Ingredients 15

Ingredients

1 cup sushi rice
1 cup water, plus more for rinsing
3 tablespoons rice vinegar
1 ½ teaspoons sugar
½ teaspoon salt
8 oz wild-caught, sushi-grade salmon fillet
2 tablespoons soy sauce
2 tablespoons lemon juice
½ avocado, thinly sliced
½ cucumber, halved lengthwise and thinly sliced
2 tablespoons pickled ginger
1 green onion, thinly sliced
5 small sheets nori
¼ teaspoon toasted sesame seeds
¼ teaspoon black sesame seeds

Steps:

Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.
Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.
Enjoy!

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