Salmon Poke

Okay, before this recipe even starts, here’s a quick little history lesson on eating raw salmon. Some of you might not remember this, but there was a time when making nigiri or sashimi with salmon was unthinkable, since parasites are common among Pacific salmon and the only way to kill them is to cook them. However, some dude in Norway figured out that Atlantic Salmon don’t have parasites in them, so after a lot of marketing work making it popular in Japan and the U.S. in the 90s, raw salmon finally became a thing.

You’ll Need:

  • 1/4 cup roughly chopped macadamia nuts
  • 1/4 cup pine nut
  • 1 lb (about 1/2 kg) raw, skinless sashimi-grade salmon
  • 1 scallion, thinly sliced
  • 1 sheet nori, thinly sliced
  • 1 teaspoon sesame seeds
  • 1/4 shallot
  • 2 tablespoons fried shallots
  • 4 teaspoons (about 20ml) soy sauce
  • 2 teaspoons (about 10ml) sesame oil

How to make this:

  1. Quickly brine the salmon is salt & sugar water for 5 min, dry it well and wrap it and let in sit in the fridge for 30 min
  2. Finely mince the shallot, then mix it with the macadamia nuts, pine nut, sliced scallion, sliced nori, sesame seeds, fried shallots, soy sauce, and sesame oil
  3. Cut the salmon into 1 cm or 1/2 inch cube, fold them into the sauce mix, try not to mix it too hard
  4. Wrap it, and let it sit in fridge for another 2 hours for the flovur to go into the salmon
  5. Serve it with some rice and extra scallion & sesame seeds
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Ahi Poke

Got a piece of 8 lb sushi grade wild Ahi Tuna steak; so that’s probably going to be what I eat for the next 3 month. Here is a great Hawaiian recipe that somehow got super popular last year. By the way, always use sushi grade fish, if they are sitting in a freezer at your local fish market with other seafood products, ask your fish dealer first.

Processed with Snapseed.

You need:

  • 1 lb sushi-grade ahi tuna
  • 1 avocado
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 1 tsp ginger, grated
  • 1/3 cup green onions
  • 2 tbsp macadamia nuts, crushed
  • 1 tbsp crumbled dried seaweed
  • 1 teaspoon toasted sesame seeds

How to make this:

  1. Quickly brine the tuna for 5 min, dry it, wrap it and let in sit in the fridge for 2 hours
  2. Mix the soy sauce, sesame oil, grated ginger, chopped green onions, crushed macadamia nuts, dried seaweed and toasted sesame seeds
  3. Cut the tuna into 1 cm or 1/2 inch cube, fold the tuna into the sauce mix, try not to mix it too hard
  4. Wrap it, and let it sit in fridge for another 2 hours
  5. Cut the avocado into cubes, mix it in the poke
  6. Serve it with some rice and extra green onion & sesame