This no-cook spicy creamy salmon combines sushi-grade salmon with sriracha mayo, garlic aioli, and sesame oil for a poke-bowl style dish that comes together in minutes. It's versatile enough to serve alone, over seaweed, or in an onion cup.
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In a large bowl, combine the cubed salmon, mayonnaise, sriracha, garlic aioli, oyster sauce, MSG, and sesame oil.
Using a gloved hand or a spoon, mix all the ingredients together until the salmon is evenly coated in the creamy sauce.
Serve immediately. The creator suggests serving the salmon in separated layers of a raw onion, topped with furikake.
Alternatively, serve with roasted seaweed snacks.
Store the creamy sauce in an airtight container for up to 3 days; prepare salmon just before serving since it's raw and best eaten fresh.
No. This recipe requires sushi-grade salmon because it's eaten raw. Cooked salmon will change the texture and flavor profile entirely.
MSG enhances umami depth, complementing the oyster sauce and sriracha. You can omit it if preferred, though it won't taste the same.
Best eaten within 2 hours of assembly. Raw salmon begins to oxidize; store covered for up to 4 hours if necessary.
Mix the creamy sauce ahead, but cut and dress the salmon just before serving to preserve texture and freshness.
Check your oyster sauce and sriracha brands for gluten. Most are gluten-free, but some contain wheat — read labels carefully.
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