As a seafood city, Seattle has a lot of poke options, but our favorite place is Ono Poke. They have a daily rotating menu of fresh poke and the majority of the options are gluten free. Chef K and I both tried their miso salmon poke during our last visit and it inspired us to create our own version.
The great thing is poke isn’t too complicated to make. This recipe is so simple, just mix everything together. It is important that you get sushi grade salmon because the quality of your fish really makes a difference in poke.
We like Ono Poke because their poke is premixed with the sauce. Other places where you customize the fish and sauce, it doesn’t marinate long enough for that true poke flavor.
Marinating is important, at least for 30 minutes. If you have time, let it marinate longer to give your salmon a more robust flavor!
Keep your miso on your salmon, not the floor,
Your favorite alternative chefs, K & T
Miso Salmon Poke
Ingredients
- 2 cups sushi grade salmon cubed
- 3 tbsp tamari
- 1 tbsp miso
- ½ tsp sesame oil
- 1 tbsp mirin
- 1 clove garlic minced
- ½ tsp ginger grated
- 3 tbsp green onion chopped
- Sesame seeds
Optional add ons
- Edamame
- Salad
- Sushi rice
Instructions
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Whisk together tamari, miso, sesame oil, mirin, garlic, and ginger in a medium sized bowl.
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Add salmon to the bowl and toss until salmon is well coated. Let marinate in the refrigerator for 30 minutes.
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Stir in green onion with the salmon. Top with sesame seeds before serving.
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Serve with edamame, salad, or sushi rice.