Spicy Salmon Poke is fresh and flavorful! Made with sushi-grade salmon, fiery Sriracha, creamy and tangy kewpie mayonnaise, and savory sesame oil, this no-cook recipe is perfect for poke bowls.
Upgrade Your Hawaiian Poke Bowls With Homemade Spicy Salmon Poke
It should come as no surprise that we eat a ton of fish here in Hawai’i! We are an island, after all, which means there is no shortage of fresh fish. Many Hawaiian dishes are centered around it, including poke dishes. From traditional Hawaiian poke and spicy ‘ahi poke, to poke nachos and everything in between, it’s a major part of Hawaiian cuisine.
This brings me to today’s recipe for spicy salmon poke! The star of poke bowls, spicy salmon is made with high-quality fish, spicy Sriracha hot sauce, and creamy mayonnaise. Also featuring sesame oil and shoyu or Japanese soy sauce, it comes together in no time as you’re not required to cook the fish. This is the perfect base for a rice and veggie-filled poke bowl or eaten on its own.
Spicy Salmon Poke Key Ingredients
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
- Sushi-Grade Salmon. The type of salmon you use here is key — sushi grade is the best quality. It’s safe to eat raw and boasts a vibrant pink color.
- Sriracha. My favorite hot sauce! Sriracha is fiery, bold, and spicy. This is where the “spicy” element of this recipe comes from.
- Kewpie Mayonnaise. A Japanese mayo, Kewpie is made with egg yolks, oil, and a unique blend of several types of vinegar. It’s savory, tangy, and wonderfully creamy.
- Shoyu. Another Japanese ingredient, shoyu is a type of soy sauce. It’s salty and full of umami flavor — I use it all the time.
- Sesame Oil. Earthy and nutty, sesame oil is a welcome addition to your quick marinade. It complements the other ingredients perfectly!
- Green Onions. Chop up a few fresh green onions as a garnish — it adds a pop of color as well as flavor.
How to make perfect Spicy Salmon Poke
Make the marinade. Add the mayonnaise, Sriracha, shoyu, and sesame oil to a small bowl and mix until well combined. Then, set it aside for now.
Chop the salmon. Slice the salmon into small cubes that are about ¾ inch thick.
Coat the fish. Place the salmon cubes into a bowl, then add the spicy mayonnaise mixture, plus the sliced green onions. Gently toss to coat evenly.
Chill. Allow your spicy salmon poke to chill in the refrigerator. Keep it there until ready to serve and enjoy!
Tips for the best spicy salmon poke
- Opt for sushi-grade salmon. I can’t repeat this enough: you must use high-quality sushi-grade salmon for this dish. Don’t scrimp on your salmon!
- Add even more heat. While Sriracha is known for its bold flavor, spicy food lovers can add more flavor and heat by adding some chili flakes or Hawaiian chili pepper water to the quick marinade.
- Use it for poke bowls. While I’ve been known to enjoy this dish on its own as a quick snack, it can also be used in poke bowls! To create your own, pair the salmon with white rice, plus your pickled and fresh veggies of choice, and sprinkle some sesame seeds on top.
Frequently asked Questions about Salmon Poke
All recipes are different, but typically spicy poke sauce is made with sesame oil, soy sauce (or shoyu), mayonnaise, green onions, and Sriracha. Some varieties leave out the mayo completely, while others include extras like chopped nori.
Remember: sushi-grade salmon is best for my spicy salmon poke recipe! If you’re unsure which type to choose, I recommend asking someone in the seafood department. Let them know that you’re looking for sushi-grade fish, and they should be able to point you in the right direction.
Again, all recipes are different! But, most poke bowls feature marinated raw salmon, white rice, pickled vegetables, fresh vegetables, spicy mayonnaise, and sesame seeds. One of the best things about poke bowls is that you can really play around with the ingredients based on your preferences.
Other Salmon Dishes You’ll Love
Spicy Salmon Poke
- 1/4 cup kewpie mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon shoyu
- 1/2 teaspoon sesame oil
- 1 pound salmon sushi grade
- 2 teaspoons green onion thinly sliced
- To a small bowl add mayonnaise, sriracha, shoyu, and sesame oil. Mix until well combined and set aside.
- Next slice the ‘ahi into small cubes about 3/4 inch thick.
- Place ahi cubes in a bowl and add the spicy mayo mixture along with the green onion. Gently toss to coat.
- Store in the refrigerator and ENJOY!
- Opt for sushi-grade salmon. I can’t repeat this enough: you must use high-quality sushi-grade salmon for this dish. If you use another variety, you could end up with a foodborne illness. Don’t scrimp on your salmon!
- Add even more heat. While Sriracha is known for its bold flavor, spicy food lovers can add more flavor and heat by adding some chili flakes to the quick marinade.
- Use it for poke bowls. While I’ve been known to enjoy this dish on its own as a quick snack, it’s best used in poke bowls! To create your own, pair the salmon with white rice, plus your pickled and fresh veggies of choice, and sprinkle some sesame seeds on top.
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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