Poké (pronounced POK-ay) is the Hawaiian word for “cut pieces,” which refers to this dish’s chunks of raw fish. The name also calls to mind Pokémon, which is having its own moment right now thanks to Pokémon Go’s successful app launch. In honor of both the food and the game’s current popularity, we created a cooked version brings together seared wild Alaskan salmon, Persian cucumber, scallions, and creamy avocado slices. Dollops of Sriracha mayo add just enough heat and richness.
Brown rice hack: The amount of water isn’t indicated because you’ll drain the rice like you do with pasta when it’s finished cooking.
Furikake has a strong flavor. Taste it first, then decide how much you want to use.
1 clove garlic
1 Persian cucumber
2 fillets wild Alaskan salmon ¾ cup brown rice
1 tablespoon furikake, divided
1 tablespoon sesame oil
2 packets soy sauce (gluten-free)
1 packet mayonnaise
1 packet Sriracha hot sauce
½ cup seaweed salad
8″ medium pot
10″ medium nonstick pan
Bring a medium pot of water to a boil over high heat (see Recipe Tip). Mince garlic. Rinse cucumber, halve lengthwise, and thinly slice crosswise. Rinse scallions, trim and discard roots, and thinly slice. Rinse salmon and pat dry with paper towel.
Add salt generously to pot of boiling water. Stir in rice and cook until tender, about 10 minutes. Drain and sprinkle up to ½ of furikake on top (see Recipe Tip). Set aside.
While rice cooks, season salmon on flesh side with ¼ teaspoon kosher salt and pepper as desired. Heat sesame oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon skin-side down and sear until golden on outside and medium rare, 3-4 minutes per side. Transfer to a plate and using a fork, break into large pieces, discarding skin.
While salmon sears, stir together soy sauce and garlic in a medium bowl until fully combined. In a separate small bowl, stir together mayonnaise and as much Sriracha as desired until fully combined. (see Recipe Tip).
Add cucumber, scallions, and salmon to bowl with garlic-soy sauce and toss to coat. Season with ⅛ teaspoon kosher salt and pepper as desired. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice.
Serve salmon poké over rice. Add seaweed salad and avocado. Dollop over Sriracha mayo. Sprinkle as much remaining furikake as desired on top. Enjoy like you’re in Hawaii.