Fish for sushi usually uses the latter approach, called flash freezing. The FDA Food Code states that fish eaten raw should be frozen at -4 degrees Fahrenheit for a minimum of seven days, or for 15 hours at a temperature of -31 degrees F. So I’m proud to say that this recipe is Hawaiian-approved!Īn introduction to sushi-grade salmon Why frozen salmonĬhoosing a high-quality salmon not only makes a difference in the taste of your dish, but for raw seafood especially, you want to make sure it’s 100% clean and safe to eat. To my biggest relief, he LOVED the taste and finished the whole bowl. I was so nervous because he’s from Hawaii. The other day, when I was testing the recipe, my friend came over and insisted I let him try it out. I used the traditional approach with fresh aromatics to create a rich sauce that goes perfectly with the salmon. My approach to the recipe was to keep it simple and refreshing. It has strong Japanese influences, which is why the traditional marinade is made from ingredients such as soy sauce and rice vinegar. A main dish of native Hawaiian cuisine, poke is basically diced raw fish, traditionally tuna, salmon, or octopus, marinated in Asian seasonings. Mmm… There’s really only one dish I crave when I’m hankering for a delicious combination of contrasting textures and vibrant colors and flavors that take me to the beach. The dish is quick enough to make for a weekday dinner and fancy enough to serve at your weekend dinner party. The recipe uses an extra aromatic sauce that has the right balance of savory, sour, sweet, and spicy. The salmon poke bowl is a perfect one-bowl meal that’s easy to make and packed with nutrition.

Poki star long beach