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Salmon Poké Tostadas

When you're not sure if you want tacos or poké, how about making these salmon poké tostadas.

The salmon is "cooked" in lime juice, soy sauce and sesame oil. And to add even more flavor, there's also green onions, cucumber and cilantro in the marinade.

While the acids in the lime juice do their thang, and transform the completely raw salmon into melt in your mouth poké, fry up some wontons and prep all the toppings.

When it's the middle of summer and you have ZERO desire to turn on the stove OR oven, a poké tostada bar is the way to go!

Watch me make salmon poké tostadas

Salmon Poké Tostadas

Print Grocery List Print Recipe
Serves: 2-4 Total Time: 30 minutes

Ingredients

  • 1 pound sashimi grade salmon or tuna, cut into bite size cubes
  • 1/3 cup fresh lime juice
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons chopped cilantro
  • 2 green onions, thinly sliced
  • 1/2 English cucumber, diced
  • TOPPINGS:
  • 1 ripe avocado, diced
  • 1/2 cucumber, diced
  • 1-2 radishes, thinly sliced
  • fresh cilantro, chopped
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons toasted black sesame seeds
  • Spicy Mayo:
  • 4 tablespoons Kewpie mayonnaise (you can find it in your local Asian market or order online -- it's THE best for spicy mayo because it has a richer flavor
  • 2-4 tablespoons sriracha (depending on how spicy you like it)
  • Fried Wontons:
  • 4-5 wontons per person
  • Canola oil, Vegetable oil or Grapeseed oil
  • Optional: 4 cups cooked sticky rice

Instructions

1

In a small bowl, whisk together all the ingredients for the marinade: lime juice, soy sauce, sesame oil, cilantro, green onions and cucumber. Put the salmon (or tuna) in a medium bowl and pour the marinade over it. Use a spoon to gently toss ingredients together.

2

Refrigerate for 15-20, depending on how "cooked" or raw you like your poké.

3

While the poké hangs out in the fridge make the spicy mayo by combining the mayo and sriracha in a small bowl. If you don't like a lot of spice, start with 2 tablespoons of sriracha. Keep tasting until it's the level of heat you like.

4

In a deep, wide heavy pot, heat 2 cups of oil over medium high heat.

5

When little bubbles form when you add a drop of water, add wontons. Don't overcrowd the pan, so you'll have to repeat this until all the wontons are fried. My pot easily fit 3, so you may be able to fit 2-4, depending on the size of your pot.

6

Fry until lightly golden brown, then use tongs to gently flip them over to fry the other side. It should only take about 1-2 minutes per side to fry the wontons. BE CAREFUL -- the oil will be hot, so use tongs and flip them away from you. If they start frying too quickly, lower the heat.

7

Remove fried wontons to a plate lined with paper towels.

8

When ready to serve:

9

Put 2-3 wontons on each plate, top with fish and whatever toppings you like.

10

If you want a heartier dinner, put a scoop of rice in bowls, top with fish and toppings and then crumble wontons over the top.

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