Salmon Poke!!

Disclaimer: Eating raw fish has risks. Most fish caught here in California can contain anisakis, a parasitic worm that can make you really sick. Freezing fish at home does not kill the parasites, the only way is to fully cook the fish. That being said I have never heard of anyone getting sick and thought it would be worth the risk to make some salmon poke.

Ingredients:
Salmon
Soy Sauce
Mirin
Rice Vinegar
Sesame Seeds
Brown Sugar
Green Onions
Ginger
Shallot
Onion
Sushi Rice
Mango
Avocado
Cucumber
Sake

Cook sushi rice in rice cooker per instructions on the bag. Once it's done, mix in rice vinegar and mirin, while fanning and gently tossing.

Skin and debone salmon fillet, cut into half-inch cubes. I saved the fatty belly meat for nigiri.

Toast the sesame seeds in a dry pan.

Make the dressing by mixing soy sauce, grated ginger, mirin, brown sugar, and rice vinegar together. Adjust quantities until it tastes good.

Chop avocado and mango into cubes.

Chop the Cucumber, green onion, and shallot, into thin slices

Toss the salmon cubes with the dressing, sprinkle toasted sesame seeds on top. Put everything in a bowl so that it looks nice.

Enjoy

Looks bomb!!

 

Nice job and thanks for sharing the recipe!

 

Sincerely,

Jim

Das da' way!  Bon appetit

Freezing fish at home does not kill the parasites, the only way is to fully cook the fish.

Not true.  You can kill the parasites given enough time at the right temps.  If you have a sub-zero freezer, all the better.  7 days at -4F.

-Allen

Looks good.

However, you can easily achieve temps cold enough in your home freezer to kill the parasites. You need -4F (-20C) for 7 days—see “prevention and control” here:

https://www.cdc.gov/parasites/anisakiasis/index.html

The problem is that if you don’t flash freeze it, you’ll lose some of the desirable texture when eaten raw.  You can achieve a reasonable approximation to flash freezing at home, but it takes some effort (there have been a few previous discussions on this forum)...

Not sure how I am just now seeing this - I love recipes and fish food pics! Great job Nic! This looks great and super tasty!

yum!
I like my poki with sesame seed oil and ra-yu chili oil to add spicy flavor.  (https://www.justonecookbook.com/la-yu-chili-oil/)

I also find fresh cherry tomatoes to go well with this flavor. 

love me some poki!

That looks amazing!! I love sushi and poke, now that I have salmon I can't wait to try it this way!

Wow! that looks great! thanks for sharing. How long do you think frozen salmon will last in the freezer for poke/sashimi?

This poke is getting saved... I don't know why it took me 30 years to eat poke again, but I'm addicted. and I definitely want to do this myself homemade.

caught crab, salmon, maybe some striper or vermillion? mmm.

I wonder how many ingredients I can grow/catch myself.

Freezing does kill the worms, FYI. Most chest freezers will hit that threshold.

Wow! that looks great! thanks for sharing. How long do you think frozen salmon will last in the freezer for poke/sashimi?

I've done salmon poke after a year that turns out fine. My fish are well-bled, de-slimed with no slime ever touching the meat, vacuum-sealed with the skin on, frozen around -5F in a manual defrost chest freezer, and wrapped in paper towels to wick moisture upon defrosting FWIW. That said, fatty fish are not supposed to last as long.

The problem is that if you don’t flash freeze it, you’ll lose some of the desirable texture when eaten raw.  You can achieve a reasonable approximation to flash freezing at home, but it takes some effort (there have been a few previous discussions on this forum)...

Agree about the texture.  I wonder if you can flash freeze with dry ice in an ice chest.  The ice and salt techniques seems a bit cumbersome.

I know this group is prone to making questionable decisions, so....
Anyone brave enough to use storebought salmon (not sushi grade, not frozen) for ceviche or poke?

I know this group is prone to making questionable decisions, so....

 

Tell me about it ? 

If i did. I don't see why Costco wouldn't be on the radar. They have many selections to choose from. Pretty sure it all has been previously frozen?

I have had worse. I am one of the Questionable's.

Al

I know this group is prone to making questionable decisions, so....
Anyone brave enough to use storebought salmon (not sushi grade, not frozen) for ceviche or poke?

I do.  Not necessarily store bought, but when I get local salmon from SeaForager, I often eat sashimi and poke with it.  I know it's not advisable.  I probably wouldn't do it with salmon that has spent time in the supply chain, though.