By Captain Tom C., F/V Ellie Dahl
One pound Copper River sockeye salmon fillet skinned and cubed 1/4”
1/3 cup good soy sauce
1 tablespoon hot chili oil
1 1/2 tablespoon sesame oil
2 tablespoon Furikake seasoning
1 bunch scallions
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon red pepper flakes
In a bowl, combine cubed fish, soy sauce, garlic powder, black pepper, red pepper flakes and hot chili oil. Let fish absorb for 15 minutes.
Then add sesame oil and chopped scallions, stir and let sit in the refrigerator for 1 hour.
Before serving, add Furikake seasoning to poke. Serve with artisan crackers as a "dip" or rice in a bowl as a meal.