Salmon Poki Sashimi


  • Difficulty: medium
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Serves 4



  • 1.5 lbs Sushi or Sashimi Grade Salmon (Skin removed and reserved for Crispy Salmon Skin Bacon) cut into 1 inch cubes.
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon crushed red pepper
  • 1/4 cup masago (optional)


  1. Combine all ingredients.
  2. refrigerate for a minimum of 2 hours and up to overnight.
  3. Serve with sushi rice or alone.
  4. Enjoy!

*Recipe adapted from the The Blind Cook

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