Recipe from Hayley Hoover, a Copper River Fisherman on the Obsidian.
photo by Morgan Ione Yeager
Growing up in a salmon fishing family with Alaska Native heritage, eating uncooked proteins has always been familiar to me, but I fell in love with poke in high school on a family trip to Kauai. There was a charming sushi walk-up window just down the hill from our house. It was owned and run by a young woman not much older than myself. We picked up something there daily and I was hooked.—Hayley Hoover
1/4 cup soy sauce
2 teaspoons sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, finely chopped
1 lb. thawed Copper River king salmon, cut into 1/2-inch cubes
1/2 cup chopped scallions
1/2 red chili pepper, seeded, cored, and diced, or to taste
Sushi rice, optional, for serving
Black or white sesame seeds, for garnish
- Cut avocado in half and remove and discard pit. Scoop out flesh. Cut into bite-sized pieces and set aside.
- In a bowl, add soy sauce, sesame oil, ginger, and garlic. Added salmon and gently stir to combine. Add scallions, pepper, and avocado and gently combine again, taking care not to break up avocado or salmon too much. Add a scoop of sushi rice to each serving bowl (if using). Add poke and garnish with sesame seeds.
cook’s note: Sushi-grade salmon is always frozen prior to consumption, so it’s best to freeze it for use in recipes like poke, sushi, and sashimi. Alaska salmon that’s been previously frozen is safe for use.