Ginger Ponzu Salmon Poke

Ginger Ponzu Salmon Poke

Salmon is tossed with ponzu and ginger to make a poke that is perfect served over cooked rice. Ask your fishmonger about sushi-grade salmon suitable for poke.

Ingredients :

• 2 tablespoons ponzu (such as poi dog maui lavender ponzu), plus more to taste
• 2 tablespoons finely chopped scallions (from 2 medium scallions), plus more to taste
• 1 tablespoon finely sliced fresh shiso (japanese or vietnamese) (about 6 leaves), plus more to taste
• 1 tablespoon crushed unsalted roasted macadamia nuts, plus more to taste
• 2 teaspoons perilla oil, plus more to taste
• 1 ½ teaspoons grated peeled fresh ginger (from 1 [2-inch] piece), plus more to taste
• 1 pound skinless sushi-grade salmon fillet
• alaea sea salt or maldon sea salt, to taste
• toasted shiso seeds (perilla seeds) or white sesame seeds
• cooked short-grain white rice, fried wonton skin chips, or gim (dried seaweed), for serving (optional)

Directions

1. Stir together ponzu, scallions, shiso, macadamia nuts, perilla oil, and ginger in a medium bowl. (Mixture will be slightly creamy.)
2. Cut salmon into bite-size (about 3/4-inch) cubes using a sharp knife. Add salmon to ponzu mixture in bowl; gently stir together until well coated.
3. Season with salt to taste. Adjust flavors with additional ponzu (umami tang), scallions (pungency), shiso (brightness), macadamia nuts (creaminess), perilla oil (velvety richness), ginger (heat), and/or salt (texture) to taste. Garnish with shiso seeds; serve immediately with desired accompaniments.