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Bowl of Hawaiian lomi lomi salmon with diced salmon, tomato, and onion

Lomi Lomi Salmon

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 0.5 lb salted salmon or sushi-grade salmon, salt-cured
  • 3 ripe tomatoes, diced
  • 0.5 sweet Maui onion, finely diced
  • 3 green onions, sliced
  • 0.5 cup crushed ice to chill and serve

Method
 

  1. If using fresh salmon, cure it with Hawaiian sea salt in the fridge for 1 to 2 days, then rinse well and dice. Use sushi-grade, previously frozen salmon for a raw preparation.
  2. Finely dice the tomatoes, sweet onion, and green onions.
  3. Combine the salmon and vegetables in a bowl and gently lomi (massage) them together with your hands until well mixed.
  4. Cover and chill at least 1 hour. Just before serving, fold in the crushed ice to keep it cold and fresh.
  5. Serve cold as a refreshing Hawaiian side dish.

Notes

Traditionally made with raw salt-cured salmon; use sushi-grade, previously frozen fish for safety. For a cooked version, use flaked cooked salmon and add a little salt.