I’ll let you in on a little secret. For a long time, I just couldn’t stomach raw salmon. Anytime I sat down for sushi or poke, I skipped right past it and reached for tuna instead. Raw salmon was just never something that I particularly enjoyed or craved. Then, somewhere over the last handful of years, something shifted, likely because of Hanna and how much she loved raw salmon. I naturally fell hard for both her and salmon. And now? I love it every bit as much as raw tuna. This spicy salmon poke is inspired by my travels to the island, and I honestly love it just as much as my shoyu ahi poke, which is saying something in this house.
Hanna and our daughter Gina both agreed that even though we usually gravitate toward ahi, this spicy salmon poke is one of the best versions we have ever had, and stacks up against any poke restaurant we’ve had on the islands. This recipe is perfect for those busy weeknights, or whenever you just want something incredibly tasty in a short amount of time.
Poke (say it “poh keh”) is a Hawaiian dish built around cubes of raw fish tossed with seasonings and toppings. Traditional versions rely on shoyu as the main flavor, and ahi tuna is the classic choice. Poke’s beauty lies in its simplicity and how customizable it can be. Once you understand the rhythm, you can build a version around almost anything (octopus, tofu, shrimp, scallops, etc.), and salmon makes a rich, buttery canvas that lends itself well to a creamy, spicy sauce.
Sashimi-grade salmon. This is the heart of the recipe, so it deserves the most care. Because you are eating it raw, you want salmon that was previously frozen and handled for raw service, sourced from a fishmonger you trust. Look for firm, bright, clean-smelling flesh with no dull or gray edges. The quality of this one ingredient decides the quality of the whole poke, so buy the best you can find.
That said, “Sashimi grade” and “sushi grade” are marketing terms, not regulated ones. What matters is whether the salmon was previously frozen to parasite destruction standards, which is the FDA guidance for fish served raw. Keep it cold from the store to your kitchen, work with clean hands, a clean board, and a clean knife, and use it the same day. One final note: raw fish is not for everyone. If you are pregnant, immunocompromised, very young, or older and more vulnerable, you may want to skip this recipe altogether.
Masago. These tiny capelin roe are what take this poke from good to memorable. They add a gentle briny pop and a hit of color that makes the bowl look like it came off a restaurant menu. If you cannot find masago, tobiko (flying fish roe) works in a pinch, but adds a slightly larger, firmer pop.
Kewpie mayo. This is the secret behind that signature creamy, tangy sauce. Japanese Kewpie is made with egg yolks and a touch of rice vinegar, which makes it richer and brighter than standard mayonnaise. It clings to the salmon and softens the heat of the sriracha in a way regular mayo simply cannot match. It is worth seeking out at an Asian grocer or online. If you’ve been around my page long enough, you already know that this is my go-to mayo for 99% of recipes.
Pat the salmon dry with a paper towel, then cut it into clean cubes, roughly 1/4 inch to 1/2 inch. Use a sharp knife and cut in confident strokes so the pieces stay neat, not ragged. Thinly slice the white onion, and optionally submerge it in cold water to reduce its raw onion bite, and finely chop the green onions.
In a medium mixing bowl, combine the cubed salmon with the white onions and green onions. Squeeze in the Kewpie mayo, sriracha, shoyu, sesame oil, and sesame seeds. Gently fold everything together, then mix in the masago at the end to prevent it from bursting. The secret to the best-tasting poke is to let it vibe out, covered, in your fridge for 30 minutes to an hour before serving, so the flavors can marry.
Using a sharp knife or a mandolin, cut the cucumbers about 1/8 inch thick. No need to peel an English cucumber. Add the cucumber slices to a bowl and toss with kosher salt. Let them sit for 10 to 15 minutes to let the salt draw out excess moisture so they stay crisp. Drain the liquid and rinse with cold water.
Whisk together the rice vinegar, sugar, and shoyu until the sugar dissolves. Toss it with the sliced cucumbers and sesame seeds. Chill until you’re ready to plate.
Start with a base of warm short-grain rice, and top it with your favorite furikake. Add some cucumber salad, then spoon over the spicy salmon poke. Garnish with sesame seeds and enjoy!
Can I use regular salmon from the grocery store? Only if it was previously frozen and handled for raw service. Standard fillets sold for cooking are not a safe choice for raw poke. Ask the counter directly, and if the answer is unclear, go elsewhere!
Is Kewpie mayo necessary? It gives the sauce its signature richness and tang, so it’s my go-to brand. That said, regular mayonnaise with a small squeeze of rice vinegar will get you close.
How spicy is this? With one tablespoon of sriracha, it’s pretty mild in my opinion. Add more for real heat, or hold back for a gentler bowl.
How long does spicy salmon poke last? Enjoy it the day you make it for the best texture and safety. At most, I’d store it for no longer than twelve hours. After that, the risk you take is completely up to you!
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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