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.
Servings 4
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
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
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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
