An adaptation of Kylie Mazon-Chambers’s recipe
Servings: 4
INGREDIENTS
Creamy Shichimi Togarashi sauce
- ⅓ cup mayonnaise
- 2 teaspoons 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:
- In a small bowl whisk in all ingredients until completely combined
- Set aside in fridge
Poke:
- In a medium bowl, toss the salmon, green onions and 2 tablespoons of the Shichimi Togarashi sauce to combine
- Add the avocado, edamame, cucumber and mango, if using, and continue tossing until combined
- Serve over a bed of mixed salad or rice
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