Name: Salmon Poke Classic Hawaii
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 lb sashimi-grade salmon, skin removed and cut into 3/4-inch cubes; 1/4 cup soy sauce (shoyu); 1 tablespoon toasted sesame oil; 1/2 medium Maui or sweet onion, very thinly sliced; 3 green onions, thinly sliced (whites and greens); 1/4 cup ogo seaweed or rehydrated wakame, drained; 1 Hawaiian chili pepper, minced, or 1/4 teaspoon red pepper flakes; 1 tablespoon toasted sesame seeds; 2 cups cooked short-grain white rice or brown rice, kept warm; 2 ripe avocados, sliced; 2 green onions, thinly sliced for garnish; 1 sheet nori, cut into thin strips; 1 tablespoon furikake seasoning; Flaky sea salt, to taste

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This classic Hawaiian salmon poke is a beloved island staple showcasing buttery sashimi-grade salmon tossed in a savory shoyu dressing with sweet onions and limu seaweed. Served over warm rice with creamy avocado, it is a fresh, vibrant meal that captures the soul of Hawaiian home cooking.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

560 kcalCalories
26 gFat
5 gSaturated Fat
52 gCarbs
6 gFiber
3 gSugar
32 gProtein
820 mgSodium
780 mgPotassium
75 mgCalcium
3 mgIron
10 mgVitamin C
120 mcgVitamin A

Ingredients

For the salmon poke

1 lb sashimi-grade salmon, skin removed and cut into 3/4-inch cubes
1/4 cup soy sauce (shoyu)
1 tablespoon toasted sesame oil
1/2 medium Maui or sweet onion, very thinly sliced
3 green onions, thinly sliced (whites and greens)
1/4 cup ogo seaweed or rehydrated wakame, drained
1 Hawaiian chili pepper, minced, or 1/4 teaspoon red pepper flakes
1 tablespoon toasted sesame seeds

For serving

2 cups cooked short-grain white rice or brown rice, kept warm
2 ripe avocados, sliced
2 green onions, thinly sliced for garnish
1 sheet nori, cut into thin strips
1 tablespoon furikake seasoning
Flaky sea salt, to taste

Directions

Prepare the rice according to package directions and keep warm while you assemble the poke.
In a small bowl, whisk together the soy sauce, toasted sesame oil, and minced Hawaiian chili until well combined.
Place the cubed salmon in a large non-reactive mixing bowl and pour the shoyu dressing over the top; gently fold to coat, then refrigerate for 5 minutes to let the flavors mingle.
Add the sliced Maui onion, green onions, ogo seaweed, and toasted sesame seeds to the salmon. Toss gently until everything is evenly distributed and the fish glistens.
Taste and adjust with a small pinch of flaky sea salt or an extra splash of soy sauce if the salmon needs more seasoning.
Divide the warm rice among four shallow bowls, spreading it into an even layer.
Spoon the salmon poke mixture over the rice, arranging the cubes so they look appealing.
Top each bowl with sliced avocado, a sprinkle of nori strips, extra green onions, and a light dusting of furikake. Serve right away.

Cook’s Notes

Always use sashimi-grade or sushi-grade salmon from a reputable fishmonger; this dish is not cooked, so fish quality and freshness are essential.
Keep the salmon as cold as possible while cubing and assembling for the cleanest texture and best food safety.
Maui onions are traditional and add a sweet, mild bite; a sweet Vidalia or yellow onion works in a pinch.
Serve the rice warm but not piping hot so the salmon stays silky and does not start to cook on contact.
If ogo seaweed is unavailable, finely chopped toasted nori or dried wakame rehydrated in cool water makes a fine substitute.

DinnerSavoureux