Spicy Mayo Salmon Poke

   Ever since C and I visited Hawaii a few years back, poke remains as one of our trip highlights.

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After I found this amazing recipe on Two Red Bowls, I knew this was something that we had to try making… asap.

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We modified the original recipe slightly.

  • 1 lb salmon fillet, sashimi grade
  • 2 tbsp Japanese mayonnaise
  • 1 tbsp sriracha
  • 1 tbsp soy sauce
  • 1/2 tbsp soy sauce
  • 2 large pieces of sushi seaweed, cut into short strips
  • 3 green onions, thinly sliced
  • 1 1/2 tbsp toasted sesame seeds
  • Optional – fresh squeeze of lemon juice
  1. Rinse and cut the fish into bite-sized cubes then place in a large bowl.
  2. Add all other ingredients into the bowl. Reserve some onions, seaweed, and sesame seeds for garnish.
  3. Refrigerate poke for at least 20 minutes to allow flavors to blend.
  4. Eat and enjoy!

Oh my goodness… it was so good. The perfect combination of spice, tang, sweetness, and saltiness – basically an explosion of flavors in every bite. I think next time I will try adding a squeeze of fresh lemon juice to add some acidity.

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My family didn’t seem to be huge fans of this dish, but that was okay because C and I happily finished the rest of the poke.

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The only downside to this dish was the cost of sashimi grade salmon – it wasn’t super expensive, but it definitely wouldn’t be an ideal dish that you could bring something like a potluck… unless you were willing to buy a ton of sashimi!

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16 thoughts on “Spicy Mayo Salmon Poke

  1. Oh my gosh, Janine! I’m SO flattered that you tried it!!! This just completely made my day. Your version sounds fantastic and I love that you added nori. (Also, I’m curious, what’s Japanese mayonnaise?) Anyway, thank you soo much :)

    • Haha Was so glad we tried the recipe and thank you again for posting it in the first place! Japanese mayo has a slightly different/ richer taste (not sure how to describe it) and is a little thinner in consistency – it comes in a squeeze bottle.

  2. Pingback: 2013 Wrap-up | the quiet baker

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