A fusion version of poke that combines the creaminess of Atlantic salmon with the exotic sweetness of ripe mango, all balanced by a spicy sriracha and Japanese mayonnaise sauce.
This poke represents the modern evolution of the traditional dish: it maintains the classic structure but plays with sweeter and spicier flavors, creating a perfect balance between the fat of the salmon, the sweetness of the fruit, and the spiciness of the sauce. It is perfect for those looking for a milder poke compared to the tuna version.
The salmon must always be fresh and of high quality, preferably wild. The mango must be ripe but not too soft, so it keeps its shape when cut. The magic of this dish lies in the contrast of temperatures and textures.
Ingredients
- 300 g Fresh salmon (for sashimi, preferably wild)
- 200 g Basmati rice
- 1 whole Ripe mango
- 1 whole Avocado
- 1 whole Cucumber
- 100 g Red cabbage (julienned)
- 2 tablespoons Japanese mayonnaise (Kewpie)
- 1 spoon Sriracha
- 2 tablespoons Soy sauce
- 1 teaspoon Honey
- ½ whole Lime
- 2 tablespoons Sesame seeds (toasted)
- to taste Red onion (marinated)
- to taste Fresh coriander
Preparation
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1
Cooking rice: Rinse the basmati rice thoroughly under cold water to remove the starch. Cook it in lightly salted water (ratio 1:2) for about 12 minutes. Let it rest covered for 5 minutes after cooking, then fluff it with a fork and let it cool completely. Basmati rice will give a lighter texture compared to sushi rice.
Durata indicativa: 12 min
Tip: For even more aromatic rice, add a kaffir lime leaf during cooking
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2
Preparation of the spicy mayo sauce: In a small bowl, mix the Japanese mayonnaise (Kewpie) with sriracha until you get a nice uniform orange color. Add a splash of lime juice to balance it out. Taste and adjust the spiciness to your liking: for a milder version use less sriracha, for a stronger one increase the amount. Keep refrigerated until ready to use.
Durata indicativa: 3 min
Tip: Kewpie Japanese mayonnaise is creamier and tastier than regular mayonnaise, it makes a difference!
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3
Salmon cutting: Remove any remaining bones by running your fingers over the fillet. Using a very sharp knife, cut the salmon into cubes about 1.5-2 cm, always following the direction of the muscle fibers. The cubes should be uniform for a perfect presentation. Place them in a bowl and lightly season with soy sauce, honey, and a splash of sesame oil. Mix gently and leave in the fridge for 10 minutes.
Durata indicativa: 10 min
Tip: Salmon is softer than tuna, so handle it gently
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4
Fruit and vegetable preparation: Peel the mango and cut it into cubes or thin slices (the 'hedgehog' cut is perfect). Slice the avocado and sprinkle it with lime. The cucumber should be cut into thin half-moons or julienne. The red cabbage should be finely chopped to have a crunchy texture. Marinate the red onion in cold water and lime juice for 10 minutes to soften it. All vegetables must be fresh and crunchy.
Durata indicativa: 12 min
Tip: The mango must be ripe but firm, otherwise it will become mushy
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5
Bowl assembly: Spread the cooled basmati rice at the bottom of two bowls. Arrange all the ingredients neatly and separately: marinated salmon, mango cubes, avocado slices, cucumber, red cabbage. Create alternating colorful sections, the visual impact is important! The contrast between the orange of the salmon, the yellow of the mango, the green of the avocado, and the purple of the cabbage is spectacular.
Durata indicativa: 4 min
Tip: Use white or light bowls to highlight the vibrant colors of the ingredients
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6
Seasoning and finishing: Drizzle the spicy mayo in a zigzag pattern over all the ingredients using a piping bag or a teaspoon. Generously sprinkle with toasted sesame seeds. Add the pickled red onion and some torn fresh coriander leaves. Squeeze the remaining lime over the top. If you like, add some bean sprouts for extra crunch. Serve immediately with extra sauce on the side.
Durata indicativa: 3 min
Tip: The spicy mayo should be distributed generously - it’s what ties all the flavors together!
Notes and Tips
For even more aromatic rice, add a kaffir lime leaf during cooking
Kewpie Japanese mayonnaise is creamier and tastier than regular mayonnaise, it makes a difference!
Salmon is softer than tuna, so handle it gently
The mango must be ripe but firm, otherwise it will become mushy
Use white or light bowls to highlight the vibrant colors of the ingredients
The spicy mayo should be distributed generously - it’s what ties all the flavors together!
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