Ingredients
3 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons sugar
2 teaspoons grated fresh ginger
1 garlic clove, minced
1 pound skinless farm-raised salmon, cut into 3/4-inch cubes
1 small avocado, halved, pitted, and cut into 1/2-inch pieces
¼ English cucumber, cut into 1/2-inch pieces (1/2 cup)
3 scallions, white and green parts separated and sliced thin on bias
1 Fresno chile, stemmed, halved, seeded, and sliced thin
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
Furikake (optional)
Directions
1
Microwave soy sauce, mirin, sugar, ginger, and garlic in bowl until steaming, 30 to 60 seconds. Stir to dissolve sugar. Refrigerate until no longer warm, about 15 minutes.
2
Gently combine salmon, avocado, cucumber, scallion whites, Fresno chile, oil, salt, and soy sauce mixture in large bowl using rubber spatula. Serve, sprinkled with furikake, if using, and scallion greens. (Poke can be refrigerated for up to 24 hours.)
3
Poke Fish Primer