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.
I have an obsession with poke. It’s 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.
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 spicy tuna crispy rice. 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 the 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 – this 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.
Tips for this recipe
Swap the salmon out for another favorite fish like tuna, yellowtail 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 try scooping the salmon poke into butter lettuce cups.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
1poundsushi grade salmon or steelhead trout,cut into ½” cubes
2green onions,thinly sliced, greens and whites separated
1avocado,peeled, pitted and diced
3cupscooked short grain white rice
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.
*Note: 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.**Note: Togarashi Shichimi 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.
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES!
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.
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 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!!!