A few weeks ago while out for a nice dinner with my husband, we ordered poke (pok-ay) as our appetizer. We ate it so fast that we barely spoke to each other, when we finished he looked at me and said "I bet you could make that."
So, of course, I did.
The most challenging parts of this are: 1) finding SUSHI GRADE fish. This is VITAL if you like to not have parasites or bacteria in your GI tract. Ask your fish monger about it. If you're in Halifax, Fisherman's Market has a whole section of Sushi grade fish. 2) REALLY good knife skills. Even cutting of the fish and vegetables are a big part of the flavour and enjoyment of the dish.
Anyway, here's what I did:
- 10oz sashimi grade salmon or tuna, cut in to 1/4" cubes
- 3 tbs light soy (kikkomon is best)
- 1/2 tbs chili garlic paste (omit for non-spicy version)
- 2 tsp pure sesame oil + more for drizzling
- 3 tbs toasted sesame seeds
- 3 green onions finely minced OR 1/4 cup white onion minced
- 1 cup avocado in 1/4" cubes
- 1 carrot julienne cut
- Smoky Hibachi seasoning
- 1/2 cup of white onion fried until golden brown (Optional)
- Mix soy sauce, chili garlic paste, minced onion and sesame oil in large bowl
- Add your cubed fish and toss in the sauce. Let sit 5 mins (I usually cut my avocado and carrot while the fish marinates a bit)
- Add carrot and avocado and toss
- Top with fried onions, sesame, hibachi and remaining green onions
- Drizzle with remaining sesame (a little goes a long way!)
- We often have this with steamed brown rice
- These are our preferred combinations, feel free to make your own!
- If you decide to add citrus, be conscious that the acid in citrus and/or vinegar will cook the proteins in the fish changing the texture (and making a totally different-yet delicious dish: ceviche)
- This does not keep over night so eat it all or toss it.