Ingredients
- 1 pound cubed sushi grade salmon
- 1/4 cup diced yellow onions
- 1/4 cup chopped green onions
- 1 tablespoon Hawaiian salt
- 1 tablespoon crushed red chili flakes
- 4 tablespoons furikake flakes or Japanese rice seasoning
- 2 ounces shoyu sauce
- 4 ounces granulated sugar
- 1 teaspoon sesame oil
Directions
Combine all the ingredients in a bowl and mix well.
Refrigerate until ready to serve.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By chifungchan
Kapolei, Hawaii
on December 09, 2012
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This salmon poke is so delicious. Poke ( pronounced poh-keh is Hawaii locals love to eat and this is definitely one of my favorites.
By fdvereen
Jacksonville, FL
on July 18, 2011
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We used tuna instead of salmon with a wasabi furikake and it was wonderful! We will definitely be making this again.
By rob.scott_5642724
Cupertino, CA
on August 14, 2010
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You may have to try a couple different types of furikake to find the taste you like. I tried this with one that with the primary note of wasabi and it was perfect for me. Not having Hawaiian salt I used a smoked large-grain pink salt and it worked well; the smokiness really popped with this set of flavors.
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