Hawaiian cuisine can be separated into two categories: “local food” and “Hawaiian food,” the first of which refers to foods that are not native to the islands. Meanwhile, native Hawaiian food includes indigenous dishes like kalua pig, Pa'i'ai, kalo, and lomi lomi, a salted salmon dish that is present at many a Hawaiian celebration.

Lomi lomi is traditionally made with cubes of raw salmon that are rubbed with salt and cured for a day, then mixed with tomatoes, yellow and green onions, lemon juice, sugar, and pepper. Despite none of these ingredients being native, lomi lomi is considered a central part of Hawaiian cuisine for holidays and special events.

Lomi lomi is practically always present on potluck tables, luaus, church events, and family gatherings in Hawaii, and versions can even be found at local Costcos, Safeways, and other stores. This effortless and inexpensive chilled side dish is perfect for those who love poke, sushi, and tangy and refreshing salads.