This one by Sydney institution Love Poké is so simple to recreate, yet is one of their most popular menu items. You can substitute salmon for tuna and add your little spin in the way of avocado, rice, fresh mango, or whatever tickles your fancy.
Hailing from Hawaii via Japan, poké champions fresh raw fish finished with tasty toppings, seasonings and extras.
- 500 g sashimi-grade salmon, cut in to cubes
- ½ cup cherry tomatoes, halved
- ½ cup white onions, sliced
- 1 cup shallots, chopped
- Shoyu (Japanese soy sauce), to taste
- Raw black sesame seeds, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinate the salmon in the shoyu sauce for one hour.
Combine the rest of the ingredients in a bowl, with the salmon. Top with sesame seeds and serve.