Salmon Pineapple Poke -

My salmon pineapple poke has thinly sliced crunchy cucumber, pineapple chunks, sesame seeds, chives, sushi-grade fresh salmon, a delicious sauce, and pineapple rice. Yum! The best part? It takes mere minutes to throw together.

I adore poke, especially in the summertime when I don’t want to turn on the oven. People are intimidated to make it but don’t fret. It’s so easy! The most important part is buying sushi-grade seafood. I get mine at Central Market, but many grocers carry it in the frozen section. It’s a little pricier than the stuff in the seafood counter but still reasonable. One pack costs me about $8, so no more than poke in a restaurant, that’s for sure!

Shoutout to my friend Chris for teaching me the ways of pineapple rice. I used the juice from a whole pineapple to sweeten the rice used in this bowl and it’s so yummy! You can make your sushi rice in the morning so it’s ready to go for dinner.

Salmon Pineapple Poke
Serves 2
12 oz sushi-grade salmon
Pineapple sushi rice, recipe follows
1/4 of a cucumber, thinly sliced
1/2 cup pineapple, cut into cubes
Chives
Sauce, recipe follows

For sauce:

2 Tbsp soy sauce
1 tsp rice wine vinegar
1 tsp sesame oil
1 tsp sesame seeds
1/2 tsp sugar

Make the pineapple sushi rice.
Rinse salmon and pat dry. Cut into even-sized cubes.
Whisk together the sauce ingredients. Add salmon cubes and gently toss with sauce.
To assemble poke bowls: scoop rice into bowls, top with thinly sliced cucumber, pineapple, and salmon with sauce. Sprinkle with chives.

Pineapple rice: Cook 2 cups of long-grain rice. Cool for ten minutes. Whisk together 2 Tbsp rice wine vinegar, 2 Tbsp fresh pineapple juice reserved from a pineapple, and 1 Tbsp salt until salt is dissolved. Stir with rice and cool in the fridge. Can be made in the morning and saved for dinner!

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