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Salmon Poké with Creamy Togarashi Sauce
Cubed raw salmon or steelhead trout is tossed in a spicy mayo sauce made with togarashi over rice in a non-traditional version of the Hawaiian favorite.
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I have an obsession with poke. I got to try so many incredible spots on a trip to Oahu, Hawaii. Poké is often a cheaper substitute for my sushi cravings, especially when it’s made at home! Places specializing in it are popping up all over the place in Southern California. It’s one of my favorite things to order for delivery when I don’t feel like cooking but it is just as easy to make at home. While this is not a traditional Hawaiian recipe and preparation for poke it is a delicious mix of fresh salmon tossed in a light, creamy and spicy sauce. For a more authentic version try my ahi tuna poke recipe or for a more unique twist give these rice chips with garlic gochujang tuna a try. Lomi Lomi in Yuzu Ponzu Sauce is another great Hawaiian recipe!
Table of contents
Using Raw Fish
While it can seem intimidating since you are working with raw fish as long as you buy fresh high-quality ingredients there is no reason for it to be daunting. I have an ongoing love for raw fish, especially salmon, and this satisfies my cravings in the comfort of my own home.
Ask your fishmonger for sushi grade fish, they should be able to provide much more information about whether their salmon can be eaten raw. I often swap salmon in this recipe for a more sustainable but still raw friendly fish, steelhead trout.
I love to mix it up from the classic Ahi Tuna Poké with this recipe for salmon poke with creamy spicy togarashi sauce, similar to Sriracha mayo.
Where to Buy Sushi Grade Fish
- At your local fish market. Many fish markets offer selections of fresh fish like tuna or salmon that can be used for this. Then, ask your fishmonger for more advice! They are a great resource.
- At a Japanese market. Many markets sell pre-packaged cuts of sushi-grade tuna in the refrigerated section. This keeps it easy for use in this recipe!
- Buy online. So, if you don’t have a place to buy fresh high-quality fish locally, I recommend ordering online. There are plenty of places where you can get fish shipped quickly – I particularly like Honolulu Fish Co. also available on Goldbelly.
What’s in Creamy Togarashi Sauce?
- Kewpie mayo – Kewpie is a type of Japanese mayonnaise that has added seasoning. If you cannot find Kewpie then substitute regular mayonnaise with a ½ teaspoon of mirin. Specialty Japanese ingredients can be found at an Asian market, some gourmet markets or online.
- Sriracha – This chili garlic sauce is a great way to add spice to a recipe. It’s made from chili peppers, distilled vinegar, garlic, sugar, and salt and is a mild sauce, ranking at about 1,000-2,500 Scoville units.
- Togarashi Shichimi – Togarashi is a Japanese seasoning mix typically made up of a blend of seven spices: ground red chili pepper, ground Japanese pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seed and ground ginger. It adds spice as well as flavor to the sauce. If you can’t find any at your grocery store I’d recommend buying it online. Otherwise double the amount of Sriracha in the recipe or use sambal oelek.
- Lime juice – I recommend using freshly squeezed lime juice rather than bottled to add a bit of acidity to the sauce.
- Soy sauce – I use reduced sodium soy sauce so that I can control the amount of salt in the recipe, adding more if needed.
- Ginger – I add a bit of freshly grated ginger to this sauce though it can be omitted in a pinch.
- Sugar – I add just a touch of sugar to balance the acidity of the sauce.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- Swap the salmon out for another favorite fish like steelhead trout, tuna, yellowtail (hamachi) or even kani salad.
- Feel free to mix in any other favorites like cucumber slices or seaweed salad, this recipe is flexible!
- If you can’t find togarashi, try doubling the sriracha or sambal oelek.
- For an appetizer twist try scooping the salmon poke into butter lettuce cups.
How to Make Salmon Poké with Creamy Togarashi Sauce
- Step 1: Make the creamy togarashi sauce. In a small bowl whisk together the mayonnaise and the sriracha, togarashi, lime juice, soy sauce, ginger and sugar until completely combined. If a thinner sauce is desired whisk in 1-2 tablespoons of water. Cover and refrigerate until ready to use.
- Step 2: Toss salmon with sauce. Add the cut salmon and green onion whites to a medium mixing bowl. Add about 2 tablespoons of the creamy togarashi sauce and toss to combine.
- Step 3: Add garnishes and serve. Add the avocado and edamame, tossing gently to combine. Top with remaining green onions and serve over a bed of rice.
FAQ – Frequently Asked Questions
What is sushi-grade salmon?
While the term “sushi-grade” isn’t a technical term, the fish should be flash frozen (to kill any parasites before use) to make it safe for eating. Look for salmon with a firm feel and bright color. I recommend using the fish within 24 hours of purchasing it.
Where should I buy sushi-grade salmon?
You can often find it at Japanese or specialty fish markets, Whole Foods, or online seafood retailers that offer sashimi-grade options.
Is the creamy togarashi spice spicy?
It has a mild to moderate kick depending on the amount of togarashi used. You can adjust the heat by using less or omitting it. Fans of spicy mayonnaise will love this!
Can I substitute the creamy togarashi sauce?
Yes! You could use a spicy mayo, a classic shoyu soy mix or a sesame-ginger dressing for a different flavor profile.
How long can I store leftover salmon poké?
It’s best enjoyed fresh! If needed, store leftovers in the refrigerator and eat within 24 hours. After that, the texture and safety of raw fish can deteriorate.
What fish can I use instead of salmon?
Try sushi-grade steelhead trout, tuna, hamachi (yellowtail), or even cooked shrimp or tofu if you prefer a non-raw or vegetarian option.
Check out some of these raw fish recipes:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Salmon Poké with Creamy Togarashi Sauce
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Ingredients:
For the creamy togarashi sauce:
- 1/3 cup Kewpie Japanese mayonnaise*
- 1 tablespoon sriracha
- 2 teaspoons Togarashi Shichimi**
- 2 teaspoons freshly squeezed lime juice
- 2 teaspoons soy sauce
- ½ teaspoon freshly grated ginger
- ¼ teaspoons sugar
For the poke:
- 1 pound sushi grade salmon or steelhead trout, cut into ½” cubes
- 2 green onions, thinly sliced, greens and whites separated
- 1 avocado, peeled, pitted and diced
- ½ cup shelled edamame
- 3 cups cooked short grain white rice
Instructions:
For the creamy togarashi sauce:
- In a small bowl whisk together the mayonnaise and the sriracha, togarashi, lime juice, soy sauce, ginger and sugar until completely combined. If a thinner sauce is desired whisk in 1-2 tablespoons of water. Cover and refrigerate until ready to use.
For the poke:
- Add the cut salmon and green onion whites to a medium mixing bowl. Add about 2 tablespoons of the creamy togarashi sauce and toss to combine.
- Add the avocado and edamame, tossing gently to combine. Top with remaining green onions and serve over a bed of rice.
Notes:
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- Swap the salmon out for another favorite fish like tuna, yellowtail or even kani salad.
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- Feel free to mix in any other favorites like cucumber slices or seaweed salad, this recipe is flexible!
- If you can’t find togarashi, try doubling the sriracha or sambal oelek.
Nutrition:
Calories: 582kcal | Carbohydrates: 48g | Protein: 30g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 444mg | Potassium: 975mg | Fiber: 5g | Sugar: 2g | Vitamin A: 494IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 4mg
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This looks amazing. We live in japan where we have fallen in love with the Kewpie mayonnaise! You can never go back once you’ve had it!
Yesss!!! I love kewpie!!!
Love this recipe! We will never get take out poke again. I would highly recommend it to anyone. I got the spices off of amazon because I couldn’t find them locally.
This was a staple in my college apartment! We love this recipe so much we had a designated day that we would eat it (Poke Tuesday). I showed this recipe to my roommates who had no idea you could make poke at home and it immediately became the meal when we need to make a bad day better.