Great idea, right? I mean, it’s hard to be a sushi lover in a world where everyone seems to be avoiding carbs and grains. Sashimi is lovely and all but it just doesn’t feel like a MEAL to me.
I need crunch. I need volume. I need a big pile of food to inhale when I’m feeling like a starving Ladyzilla. I need Salmon Poke Salad.
So let’s give this a shot.
I loaded up my sushi-inspired salad with crispy veggies, creamy avocado, and aromatic scallions. You can absolutely make this recipe your own by playing with the main ingredients. Swap something out, or just add more more more.
Other things that would be delicious in this salad include: cashews, almonds, wasabi peas, sprouts of any kind, micro-greens, baby kale, snow peas, bell peppers, sweet pickles… you get the idea.
Oh, and don’t be afraid to squirt a little sriracha on this either. Hot sauce on a salad is a thing. Or, if it’s not. It should be.
A note on the fish: Be sure to use sushi-grade fish with this salad. It’s the right thing to do. It is more pricey than regular salmon but the splurge is well worth it as buying sushi-grade fish protects you from some pretty terrifying stuff.
I used salmon in this recipe because it happened to be less expensive than the other types of sushi fish my grocery store offered. However, this salad would be 100% amazing with tuna, yellowtail, or even grilled unagi.
If you aren’t into raw fish, try this with steamed shrimp or fish instead. Or, if you are vegetarian, go ahead and pile this up with tasty tofu.
Salmon Poke Salad
Makes one enormous serving
A sweet and salty salad inspired by my ever-present sushi craving.
For the Dressing
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) ginger syrup* (recipe here)
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) furikake or toasted sesame seeds (recipe here)
*If making or buying ginger syrup is too much of a pain, try using 2 tablespoons of maple syrup with 1 tablespoon fresh grated ginger instead.
For the Salad
- 4 ounces sushi-grade salmon
- 1 cup chopped lettuce
- 1/4 cup shredded cabbage
- 1/4 cup shredded carrots
- 1/4 cup sliced cucumber
- 1/4 cup diced avocado (about 1/2 medium-large avocado)
- 1 tablespoons (30 ml) sliced scallion
- Combine the dressing ingredients in small mason jar fitted with tight lid. Shake vigorously.
- Combine salad ingredients in large bowl. Add dressing to taste.