Spicy Salmon Poke
Fresh salmon poke in a creamy spicy mayo sauce is an easy recipe that will transport you to the Hawaiian islands. All you need is 6 ingredients & 15 minutes.
Equipment
- sashimi knife or sharp chef's knife
Ingredients
- ½ pound sushi-grade salmon
- 1 tablespoon mayonnaise
- 1 tablespoon Sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ cup red onion sliced or diced
- furikake seasoning or sesame seeds OPTIONAL
Instructions
- Cut the salmon across the diagonal grains of connective tissues. Use a sharp fish knife (or chef's knife) to slice the block into ½" strips, which will make the connective tissue run at a 30-45 degree angle.Now dice the strips into ½"-sized cubes. These will be the perfect bite-sized pieces to eat & mix with the sauce.
- If the onion is not already sliced or diced, do so at this time.
- In a small bowl whisk together soy sauce, mayonnaise, Sriracha sauce, & sesame oil.
- Stir the sauce, onion, and salmon together gently to coat the fish pieces completely. Once it is combined it is ready to eat. However, it is best if you give it about 30 minutes to "marinate" and the flavors can marry together. Store in the refrigerator at all times.
- Sprinkle with optional furikake or sesame seeds. Serve with 4 small bowls & chopsticks. Enjoy.
Notes
This makes 4 servings as an appetizer or small plate. If using it for a poke rice bowl as a meal - this is best enjoyed in just 2 servings.
STORING & SERVING -
- Serve immediately for best taste, texture, & freshness.
- Store leftovers and eat within 24-48 hours, longer than that is not ideal for raw seafood.
Nutrition
Calories: 120kcalCarbohydrates: 1gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 33mgSodium: 385mgPotassium: 307mgFiber: 0.2gSugar: 1gVitamin A: 30IUVitamin C: 3mgCalcium: 11mgIron: 1mg
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