Delicious shoyu marinated tuna and salmon that can be served as an appetizer with wonton crisps, rice crackers, or even in a rice bowl with additional toppings!
Prep15minutes
Cook15minutes
Total30minutes
Yields4servings
AuthorEmi
Ingredients
Shoyu Poke Marinade
¼cupsoy saucegluten-free version optional
1teaspoonchili sesame oil
¼cupgreen onionschopped
¼cupyellow onionchopped
1teaspoonfresh gingergrated
1small garlic clovegrated (optional)
½chili peppercored, seeded and diced (optional)
2teaspoontoasted sesame seeds
coarse ground sea saltto taste
Fresh Fish
½poundfresh Albacore or Ahi tunacut into bite-size pieces
½poundfresh Sockeye or Atlantic salmon cut into bite sized pieces
Toppings
carrotsthinly sliced
cucumberthinly sliced
daikonthinly sliced
seaweed salad
edamame
avocadodiced
sprouts
nori
pickled ginger
furikake
tobiko
Instructions
Add all of the marinade ingredients to a large bowl.
Add the fish and mix lightly.
Cover and refrigerate for up to 2 hours before serving.
To serve, layer the bowl with a bed of rice, add the poke mixture, and any of your desired toppings.
Enjoy!
Recipe Notes
To make this recipe gluten free, use gluten free soy sauce for the marinade and omit any store-bought seaweed salad as this will most likely contain soy sauce. You can replace the seaweed salad with wakame.