Chilean Salmon Poke with Hijiki and Ponzu Sauce

60 Minues | Serves 4 | Ingredients | Equipment | Preparation


Ponzu Sauce Ingredients:

¾            cup.        Soy Sauce, low salt

2             cups.      Bonito Flakes (3/4 oz total weight, they are feather light)

¾            cup.        Mirin Sake

1             Tbsp.      Sesame Oil

2             Ea.           Limes – zest only (approximately 1 Tbsp)

Salmon Ingredients:

1             lb.           Salmon Fillet – Belly (approximately 16 oz total, fresh or                                           thawed, skin removed, cubed)

¼             cup.      Dried Hijiki (about 1 oz in weight)


Small bowls, spoons

Paper towels


Cutting Board

Kitchen towels

Method of Preparation

  1. Combine soy sauce, Bonito flakes, mirin sake and lime zest and steep for 5 minutes then strain. Add sesame oil to strained Ponzu, reserve in refrigerator.
  2. Soak Hijiki in warm water for 30 minutes and strain.
  3. Combine salmon, Ponzu sauce, and Hijiki in large bowl and stir. Allow to marinate for 20 minutes refrigerated.
  4. Serve with sides like steamed rice, avocado, spicy mayonnaise, shaved green onion, diced cucumber.
  5. Enjoy!

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