INGREDIENTS

Creamy Shichimi Togarashi sauce

• ⅓  cup mayonnaise
• 1 teaspoon Sriracha Seasoning
• 2 teaspoons Shichimi Togarashi
• ½ teaspoon freshly grated ginger 
• 1 teaspoon freshly squeezed lime juice
• 1½ teaspoons soy sauce
• ¼ teaspoons raw brown sugar
• ½ teaspoon Pink Himalayan Salt
• ¼ teaspoon Black Pepper Ground

Poke

• ½ kg high quality salmon, cut into cubes (sub: shrimps or tuna)
• 3 green onions, sliced
• 1 avocado, cubed or sliced
• 1 cucumber, thinly sliced 
• ½ cup shelled edamame
• ¼ cup mango, cubed (optional)
• Serve with cooked white rice OR mixed salad 

INSTRUCTIONS

Shichimi Togarashi sauce:

1. In a small bowl whisk in all ingredients until completely combined
2. Set aside in fridge

Poke:

1. In a medium bowl, toss the salmon, green onions and 2 tablespoons of the Shichimi Togarashi sauce to combine
2. Add the avocado, edamame, cucumber and mango, if using, and continue tossing until combined
3. Serve over a bed of mixed salad or rice

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