Serves: 4
Easy to make at home Salmon Poké with mouthwatering Creamy Togarashi Sauce. If you love raw fish with a bit of everything, you are gonna love this dish. Serve over rice for a filling dinner meal. If you haven’t tried raw fish before, you are missing out big time!
Ingredients
Creamy togarashi sauce:
1/3 c. Kewpie Japanese mayonnaise
1 tbsp sriracha
2 tsp Togarashi Shichimi
2 tsp freshly squeezed lime juice
2 tsp soy sauce
½ tsp freshly grated ginger
¼ tsp sugar
Poké:
1 lb sushi-grade salmon or steelhead trout, cut into ½-inch cubes
2 green onions, thinly sliced, greens and whites separated
1 avocado, peeled, pitted, and diced
½ c. shelled edamame
3 c. cooked short-grain white rice
HOW TO MAKE SALMON POKÉ WITH CREAMY TOGARASHI SAUCE
Creamy togarashi sauce:
Step 1: Whisk the mayonnaise and the sriracha, togarashi, lime juice, soy sauce, ginger, and sugar in a small bowl until the sugar has completely incorporated. Stir 1 to 2 tbsp water if you prefer a thinner consistency. Cover and place in the fridge until ready to use.
Poké:
Step 1: Into a medium mixing bowl, add the sliced salmon and green onion whites.
Step 2: Add in 2 tbsp creamy togarashi sauce and stir to combine.
Step 3: Add in the avocado and edamame. Gently toss.
Step 4: Sprinkle with the rest of the green onions on top.
Step 5: Enjoy over rice.
Notes:
If you don’t know what Kewpie is, it is a type of Japanese mayonnaise with added seasoning. If not available, substitute with regular mayonnaise mixed with half a tsp mirin.
Togarashi Shichimi is a Japanese seasoning mix. It is a blend of seven spices: ground red chilli pepper, ground Japanese pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seed, and ground ginger.
Ingredients
- Creamy togarashi sauce:
- 1/3 c. Kewpie Japanese mayonnaise
- 1 tbsp sriracha
- 2 tsp Togarashi Shichimi
- 2 tsp freshly squeezed lime juice
- 2 tsp soy sauce
- ½ tsp freshly grated ginger
- ¼ tsp sugar
- Poké:
- 1 lb sushi-grade salmon or steelhead trout, cut into ½-inch cubes
- 2 green onions, thinly sliced, greens and whites separated
- 1 avocado, peeled, pitted, and diced
- ½ c. shelled edamame
- 3 c. cooked short-grain white rice
Instructions
Creamy togarashi sauce:
Step 1: Whisk the mayonnaise and the sriracha, togarashi, lime juice, soy sauce, ginger, and sugar in a small bowl until the sugar has completely incorporated. Stir 1 to 2 tbsp water if you prefer a thinner consistency. Cover and place in the fridge until ready to use.
Poké:
Step 1: Into a medium mixing bowl, add the sliced salmon and green onion whites.
Step 2: Add in 2 tbsp creamy togarashi sauce and stir to combine.
Step 3: Add in the avocado and edamame. Gently toss.
Step 4: Sprinkle with the rest of the green onions on top.
Step 5: Enjoy over rice.
Notes
If you don’t know what Kewpie is, it is a type of Japanese mayonnaise with added seasoning. If not available, substitute with regular mayonnaise mixed with half a tsp mirin. Togarashi Shichimi is a Japanese seasoning mix. It is a blend of seven spices: ground red chilli pepper, ground Japanese pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seed, and ground ginger.
