Salmon Poké with Creamy Togarashi Sauce
Makes 4 servings
For the togarashi sauce:
1/3 cup Kewpie Japanese mayonnaise
3 teaspoons sriracha
2 teaspoons Togarashi Shichimi (a Japanese seasoning mix)
1⁄2 teaspoon freshly grated ginger
1 teaspoon freshly squeezed lime juice
11⁄2 teaspoons soy sauce 1⁄4 teaspoons sugar
1⁄2 teaspoon kosher salt
1 ⁄4 teaspoon ground black pepper
For the poké:
1 pound sushi grade salmon, skinned and cut into 1⁄2-inch cubes
3 green onions, thinly sliced, greens and whites separated
1 cup shelled edamame 1 avocado, sliced, for garnish
3 cups cooked short-grain white rice
Make the sauce: In a small bowl, whisk together the mayonnaise and the sriracha. Whisk in the Togarashi Shichimi, grated ginger, lime juice, soy sauce, sugar, salt and pepper until completely combined. Cover and refrigerate until ready to use.
Assemble the poké: Add the cut salmon and green onion whites to a large mixing bowl. Add the togarashi sauce and toss to combine. Add the edamame, tossing gently to combine. Top with remaining green onions and avocado slices and serve over a bed of rice.
Note: For some of these ingredients, you’ll need to visit a specialty Asian market such as Pacific Produce, 5455 S. 27th St., Oak Creek, or 8340 W. Appleton Ave.