Traditional Hawaiian poke is made with ahi, but we prefer not to eat tuna, both because of the high levels of mercury and because wild tuna is either endangered, not sustainably caught or both. Salmon is delicious, low in mercury, and high in omega 3′s and makes for a delicious substitute in this dish.
1 pound wild salmon
1/4 teaspoon freshly grated ginger
1 scallion, thinly sliced
1/8 cup wheat free tamari (or soy sauce)
1 garlic clove chopped/grated
1/2 teaspoon sesame oil
1/2 teaspoon wasabi paste (optional)
1 teaspoon furikake or sesame seeds
1 1/3 cups brown rice
1 1/2 tablespoons rice wine vinegar
Prepare the rice according to the package directions (I swear by my rice cooker). Chop the salmon into 1/2 inch cubes and put in the fridge. In a separate bowl, add the ginger, garlic, tamari, scallion, sesame oil, wasabi paste, and furikake. Mix to combine and put the bowl in the fridge to let the flavors marinate (at least 15 minutes). When the rice is finished cooking, add the rice wine vinegar and combine thoroughly. When ready to serve, combine the salmon, and the poke dressing. Serve on top of the brown rice. To get the fun round shape, I put some salmon poke at the bottom of a small round container and then packed it with rice. I flipped the container upside down onto a serving plate and voila! Just like making sand castles.