12 oz of cubed or bite size sushi-grade fish*
1/4 C hydrated sea vegetable*
1/4 C chopped sweet onion
2 Tbsp chopped scallions
1 garlic clove, minced
1/4 tsp grated ginger
1/4 tsp crushed Hawaiian sea salt or any sea salt
1 tsp soy sauce
1 tsp mirin
1/2 tsp sesame oil
1 roasted kukui nut, chopped (please see How to Roast Kukui Nuts post)
Mix all ingredients gently until well blended and chill. Serves cold over rice, crackers or crostini.
|jade plant & birdhouse|
*You can use any type of sea vegetable that you have available for the poke. In Hawaii some poke contains a type of sea vegetable called ogo.
*I often eat my poke with rice. Sometimes I like to add diced avocado to it and it's delicious. Tonight I eat it with crackers. I did not make this recipe too salty so it can actually be eaten as is.
*If you do not have access to kukui nuts you can use other unsalted nuts or seeds such as macadamia nuts, pine nuts, or sesame seeds.