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Seared poke
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Seared poke, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Seared poke. Seared poke (poke), a Hawaii plate from the United States. Here is the whole thing, one move at a time.
On screen. Seared poke
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Seared poke, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Seared poke. Seared poke (poke), a Hawaii plate from the United States.
On screen. Seared poke
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out salmon, soy sauce, toasted sesame oil, sesame seeds, avocado. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Wide skillet, Scale, Spatula, Timer.
On screen. Wide skillet · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Seared poke: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Seared poke. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh salmon, soy sauce, toasted sesame oil, sesame seeds, avocado, dry jasmine rice, scallion, kosher salt. Seared poke is cooked in Hawaii as its own plate, not as a copy of a restaurant menu. Sear the salmon until it is cooked through, cube it, and toss it with soy and sesame over warm rice. The celebrated bowl is often left raw. This one is cooked. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Seared poke: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Seared poke is cooked in united states. Also called poke. Pat the surface dry before it hits the pan, or it will steam instead of brown.
On screen. Seared poke is cooked in united states. Also…
Scene 7 · step · 7s
Step 3
Shot. Seared poke: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Seared poke, until the edges take a little color. Do not crowd the pan. Brown in two batches if the pieces touch.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Seared poke: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Sauté 13 min in real time.
Voiceover. Add the remaining weighed foods and cook Seared poke at medium-high heat, pan about 375°F / 190°C. Start checking at 13 minutes. Seared poke is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Add the remaining weighed foods and… · Sauté 13 min
- 🇺🇸 United StatesNorth Americaicon-united-states-seared-poke-icon-united-states-seared-poke-9
Step 5
step · united-states
Scene 9 · step · 6s
Step 5
Shot. Seared poke: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Seared poke, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Seared poke, not the edge.…
- 🇺🇸 United StatesNorth Americaicon-united-states-seared-poke-icon-united-states-seared-poke-10
Step 6
step · united-states
Scene 10 · step · 7s
Step 6
Shot. Seared poke: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Seared poke for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in united states, with the sauce or garnish that belongs to it. Film Seared poke in this shot order and no other: broth poured from a height into a bowl; the table set with the garnish in a small bowl; a thermometer in the thickest center; parchment pressed into the pan. Slate words for the editor: quiche, sear, nacre, jasper, dough, blister, bloom, vapor, quartz, ladle.
On screen. Rest Seared poke for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Seared poke is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Seared poke looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Seared poke turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Seared poke, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 608 calories, with 30.8 grams of protein. Pai marks it Moderate.
On screen. 608 kcal · 30.8 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Seared poke
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Seared poke from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.