Serve with your favorite sides like steamed Basmati rice sprinkled with the rice seasoning blend, baby Romain leaves and Endive as vessels for serving. I made a salad with julienned zucchini, carrots, and mango for some sweetness and crunch, pickled red onions, slices of avocados, lime wedges, thinly sliced mini cucumbers, radishes, Kimchi, seaweed salad, edamame and thinly sliced jalapeños. Extra soy or Ponzu sauce for serving.
You can make both salmon and tuna poke or choose one and try the other another time. I love this meal, it’s healthy, fun to creat your own bowl, filling and it’s delicious!
In a bowl combine rice wine vinegar, soy sauce, sesame oil, and toasted sesame seeds. Add the cubed salmon, scallion and gently mix to combine. Let marinate for 5 minutes then serve.
In a small bowl whisk together soy sauce, extra virgin olive, toasted sesame oil, fish sauce, sriracha and ginger paste.
Place cubed tuna in a bowl, add scallions (reserve some for garnish), then pour the marinade over all the ingredients and gently mix to coat everything. Sprinkle with the rice seasoning and reserved scallions.
Ingredients
Directions
In a bowl combine rice wine vinegar, soy sauce, sesame oil, and toasted sesame seeds. Add the cubed salmon, scallion and gently mix to combine. Let marinate for 5 minutes then serve.
In a small bowl whisk together soy sauce, extra virgin olive, toasted sesame oil, fish sauce, sriracha and ginger paste.
Place cubed tuna in a bowl, add scallions (reserve some for garnish), then pour the marinade over all the ingredients and gently mix to coat everything. Sprinkle with the rice seasoning and reserved scallions.