For the Creamy Shichimi Togarashi Dressing
⅓ cup mayonnaise
⅓ cup soy sauce
1 tsp Sriracha Seasoning
2 tsp Shichimi Togarashi
1 tsp freshly grated or Ground Ginger
1 tsp Ground Garlic
2 tsp sesame oil
1 tbsp freshly squeezed lime juice or rice vinegar
1 tbsp honey or maple syrup
For the Poke
500g high quality salmon, cut into cubes (sub: shrimps or raw tuna)
3 green onions, sliced
2 avocados, cubed
1 cucumber, thinly sliced
½ cup cherry tomatoes, cut in half
½ cup shelled edamame
¼ cup mango, cubed (optional)
Serve with fresh spinach, cabbage, mixed greens or cooked white rice
- In a small bowl whisk in Shichimi Togarashi dressing ingredients until completely combined. Set aside in fridge.
- In a medium bowl, toss the salmon, green onions and 2 tablespoons of the Shichimi Togarashi sauce to combine.
- Add the avocado, edamame, cucumber, tomatoes and mango, if using, and continue tossing until combined.
- Serve over a bed of mixed greens or rice.
Taste of heaven!
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