Salmon Poké with Creamy Togarashi Sauce

I love to mix it up from the classic Ahi Tuna Poké with this recipe for salmon poké with creamy spicy togarashi sauce, similar to Sriracha mayo.

Course Main Course

Cuisine Asian, Hawaiian

Keyword avocado, fish, poke, raw, rice, salmon, seafood, spicy mayo, togarashi

Prep Time 10

Cook Time 0

Servings

Calories 582kcal

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

US Customary - Metric

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.

Video

Notes

*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.

Nutrition