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INGREDIENTS
Salmon poké
1 lb salmon fillet, sashimi grade cut into bite-size pieces
2 tbsp Japanese mayonnaise or regular mayonnaise
1 tbsp sriracha
1 tbsp soy sauce
1/2 tbsp soy sauce
2 large pieces of sushi seaweed, cut into short strips
3 green onions, thinly sliced
1 1/2 tbsp toasted sesame seeds
Optional – fresh squeeze of lemon juice
Tuna poké
1 lb. ahi tuna, sashimi grade cut into bite-size pieces
1/4 c. low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. sesame oil
1 tsp. freshly grated ginger
Pinch of crushed red pepper flakes
2 green onions, thinly sliced, plus more for garnish
1 tsp. toasted sesame seeds, plus more for garnish
METHOD
Rinse and cut fish into bite-sized cubes then place in a large bowl. Can be bought pre-cut and prepared from Raw-Finds.com
Mix all other ingredients into the bowl for each type of fish.
Refrigerate poke for at least 20 minutes to allow flavors to blend.
FOR SERVING
Cooked white or brown rice
Sliced avocado
Sliced cucumber
Edamame
Shredded carrots