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Salmon Shoyu Poke
Hawaii poke which is salmon marinated in soy sauce, ginger, and onions!
👥 2 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Slice 1/2 small onion in thin slices. Then, soak onions in cold water for ⏱️ 10 minutes.
2
Prepare salmon by patting dry with a paper towel. After patting dry, cut salmon into 1 inch cubes.
3
Make the poke marinade by adding 1.5 tablespoons soy sauce, 1/4 sliced sweet onion, 1/2 tablespoon sugar, and 1/2 teaspoon grated ginger. Mix well until the sugar has dissolved.
4
Add salmon and sliced green onions to the marinade. Mix the salmon poke gently until the salmon is well incorporated.
5
Cover and refrigerate the salmon poke for ⏱️ 30 minutes to ⏱️ 1 hour (optional if you are in a rush!).
6
Add white rice (slightly warm is the Hawaiian style) to the bottom of the bowl. You can add salad mix or cucumbers on the side. Next, add your salmon poke on the side along with your favorite toppings such as seaweed salad, sliced avocado, kimchi and more! Sprinkle the salmon poke bowl with furikake seasoning. Enjoy this dish while the rice is fluffy and the salmon is fresh ◡̈
salad mix (optional)sliced cucumbers (optional)seaweed salad (optional)sliced avocado (optional)kimchi (optional)furikake seasoning (to taste)
Nutrition Facts
calories
425 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
807 mg
protein Content
28 g
cholesterol Content
62 mg
carbohydrate Content
50 g
saturated Fat Content
2 g
unsaturated Fat Content
8 g
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