Salmon Poke Toast

Ingredients

• 1 lb salmon fillet (Cut into small cubes; use sushi-grade salmon if serving the filling undercooked, or cook thoroughly as directed.)
• 2 tbsp potato starch or cornstarch (Use either potato starch or cornstarch.)
• 1 egg white (From 1 large egg.)
• 2 spring onions (Thinly sliced.)
• 1 tbsp furikake (The transcript indicates a tablespoon of furikake; the wording around kosher salt is unclear.)
• kosher salt (Use to taste; the transcript appears to mention kosher salt in connection with the furikake.)
• 1 tsp soy sauce (A small amount, or to taste.)
• 1 tsp fresh ginger (Finely grated or minced.)
• 1 tsp sesame oil (The transcript says to add some sesame oil; amount estimated.)
• 8 slices white sandwich bread (Cut off the crusts; use slices that are not overly thick.)
• 2 tbsp butter (Melted or softened, for brushing the bread.)
• 0.5 cup mayonnaise (For the dipping sauce; amount estimated from the video instructions.)
• 2 tbsp sriracha (Adjust to taste for the dipping sauce.)

Steps

1. 1

   Cut the salmon into small, even cubes. Keep it cold while preparing the remaining ingredients.

2. 2

   Transfer the cubed salmon to a bowl. Using two knives, chop and work the salmon further with a repeated rocking motion—the transcript describes this as giving it a “knife massage.” Continue until the mixture becomes slightly tacky while retaining some texture.

3. 3

   Add the potato starch or cornstarch to the salmon mixture.

4. 4

   Add the egg white, sliced spring onions, furikake, kosher salt if needed, soy sauce, grated ginger, and sesame oil.

5. 5

   Mix thoroughly until the salmon mixture becomes sticky and bouncy. More mixing develops the cohesive texture needed for the filling.

6. 6

   Remove the crusts from the bread. Avoid using very thick slices, since the filling may not cook through evenly.

7. 7

   Place a portion of the salmon mixture onto each bread slice, keeping the filling away from the edges. Clean and press the sides so the filling is enclosed and the edges are neat.

8. 8

   Brush the outside of each filled bread piece with butter.

9. 9

   Arrange the pieces in a single layer in an air fryer or on a baking sheet. Bake at approximately 400°F (200°C) for 10–12 minutes, turning once if needed, until the bread is golden and crisp and the salmon reaches 145°F (63°C) in the center. The source notes that traditional deep-frying is possible but prefers baking or air-frying because it is less oily.

10. 10

    While the toast cooks, stir the mayonnaise and sriracha together in a small bowl until smooth.

11. 11

    Serve the salmon poke toast hot with the spicy sriracha mayonnaise for dipping.

Notes

The transcript does not provide complete measurements, cooking temperature, yield, or exact cooking time; those details are estimated. For food safety, use sushi-grade salmon only if intentionally serving it raw or barely cooked, and otherwise cook the filling to 145°F (63°C). The creator specifically prefers baking or air-frying over traditional deep-frying to reduce oiliness.

Nutrition per serving

• snack
• appetizer
• seafood
• salmon
• baked
• air-fryer
• East Asian-inspired