Creamy Salmon Poke Recipe
Fresh cubes of sushi-grade salmon tossed in a creamy, slightly spicy poke sauce and served over warm rice. No cooking required and ready in 10 minutes.
Servings: 2 servings
Equipment
- Mixing Bowl
Ingredients
- 16 oz sushi-grade salmon cut into 1/2-inch cubes
- 2 scallions thinly sliced (whites and greens separated)
- Steamed rice for serving
For the Poke Sauce:
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tbsp mayonnaise
- 1 tsp sriracha or more to taste
- 2 tbsp masago or tobiko optional
Optional Garnish:
- Scallion greens
- Sesame seeds
- Furikake
- Sliced avocado
Instructions
- Thinly slice the scallions, separating the whites and greens.
- Cut the sushi-grade salmon into 1/2-inch cubes and place it in a bowl. Add the scallion whites, soy sauce, sesame oil, mayonnaise, sriracha, and optional masago or tobiko. Mix gently until everything is evenly coated, folding rather than stirring so the cubes stay intact.
- Spoon the creamy salmon poke over a fresh bowl of warm rice.
- Optionally garnish with the scallion greens and serve immediately.
Video
Notes
- Because this recipe uses raw fish, it is best eaten the same day. Store any leftovers in an airtight container in the coldest part of your fridge and eat within 24 hours.
- Keep the rice in a separate container and reheat only the rice before serving so it does not warm the chilled salmon.
- To prep ahead, cube the salmon and mix the sauce separately, then toss them together right before eating.
- Look for "sushi-grade" or "sashimi-grade" salmon, and use Kewpie mayo for an even richer sauce.
Nutrition
Calories: 615kcal | Carbohydrates: 3g | Protein: 50g | Fat: 44g