An adaptation of Kylie Mazon-Chambers’s recipe
Servings: 4
INGREDIENTS
For the Creamy Shichimi Togarashi Dressing
- 1/3 cup mayonnaise
- 1 teaspoon Sriracha Seasoning
- 2 teaspoons Shichimi Togarashi
- ½ teaspoon freshly grated or Ground Ginger
- 1 teaspoon freshly squeezed lime juice
- 2 teaspoons soy sauce
- 1 teaspoon raw brown sugar
- ½ teaspoon Pink Himalayan Salt
- ¼ teaspoon Black Pepper Ground
For the Poke
- ½ kg high quality salmon, cut into cubes (sub: shrimps or raw tuna)
- 3 green onions, sliced
- 2 avocados, cubed
- 1 cucumber, thinly sliced
- 1/2 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
PREPARATION
Shichimi Togarashi Dressing
- In a small bowl whisk in all ingredients until completely combined
- Set aside in fridge
Poke
3. In a medium bowl, toss the salmon, green onions and 2 tablespoons of the Shichimi Togarashi sauce to combine
4. Add the avocado, edamame, cucumber, tomatoes and mango, if using, and continue tossing until combined
5. Serve over a bed of mixed salad or rice.
Taste of heaven!
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