Island Chili Crunch Salmon Poke

Fresh, buttery salmon tossed in a creamy, umami-packed sauce with a spoonful of crunchy chili crisp has been my go-to spicy salmon poke recipe lately because it’s packed with flavor and the secret ingredient? Chili crisp and my favorite is Island Chili Crunch that I get from Pono Foods Co (but use whatever chili crisp you can get your hands on).

Unlike traditional spicy poke that relies heavily on sriracha or chili paste, Island Chili Crunch adds layers of flavor and texture. Every bite has crispy garlic, savory shallots, and just the right amount of heat, giving the poke a satisfying crunch that pairs perfectly with tender cubes of sushi-grade salmon.

Serve it over warm sushi rice, build your own poke bowls, or enjoy it with seaweed snacks or fried rice paper for an easy appetizer.

Ingredients

1 lb cubed salmon

2 tbsp Kewpie mayoinnaise

1 tbsp chili crunch

1-2 tsp sriracha

1 tsp low-sodium soy sauce

1 tsp rice vinegar

½ tsp sesame oil

1 tsp honey

2 green onions, sliced

1 tsp toasted sesame seeds

Fried shallots for garnish

1. Whisk together the mayo, chili crunch, sriracha, soy sauce, rice vinegar, sesame oil, and honey.

2. Gently fold in the salmon until coated.

3. Stir in the green onions and sesame seeds.

4. Serve immediately over sushi rice or fried rice paper.

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Salmon poke summer