Ingredients:

  • Soy sauce (shoyu): 1/2 cup (120 ml)
  • Rice vinegar: 1/4 cup (60 ml)
  • Sesame oil: 1 tablespoon (15 ml)
  • Granulated sugar: 1 tablespoon (12 g)
  • Fresh ginger, grated: 1 teaspoon (5g)
  • Garlic, minced: 1 clove (3g)
  • Green onions, thinly sliced: 2 tablespoons (10g)
  • Mayonnaise: 1/2 cup (120 ml)
  • Sriracha: 1-2 tablespoons (15-30 ml), to taste
  • Lime juice: 1 teaspoon (5ml)
  • Japanese mayonnaise (Kewpie): 1/4 cup (60 ml)
  • Sesame paste (tahini): 2 tablespoons (30 ml)
  • Honey: 1 teaspoon (7g)
  • Sweet chili sauce: 1/4 cup (60 ml)
  • Red pepper flakes: 1/4 teaspoon (0.5g), or to taste (optional)
  • Wasabi paste: 1-2 teaspoons (5-10 ml), to taste

Instructions:

  1. Gather all ingredients and measure them out accurately. Mince garlic, grate ginger (if using fresh), and slice green onions.
  2. Mix Soy sauce, rice vinegar, sesame oil, grated ginger and garlic in a small bowl.
  3. Combine common ingredient mix and green onions in a separate bowl. Whisk until well combined for Classic Shoyu Poke Sauce.
  4. In a bowl, whisk together the mayonnaise, sriracha, soy sauce, sesame oil, and lime juice until smooth. Adjust sriracha to your spice preference for Spicy Sriracha Mayo Poke Sauce.
  5. Whisk together Japanese mayo, sesame paste, rice vinegar, soy sauce, and honey in a bowl until smooth and creamy for Creamy Sesame Poke Sauce.
  6. Combine sweet chili sauce, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using) in a bowl. Mix well for Sweet Chili Poke Sauce.
  7. In a bowl, whisk together soy sauce, rice vinegar, wasabi paste, grated ginger, and sesame oil until smooth. Adjust wasabi to your spice preference for Wasabi Ginger Poke Sauce.
  8. Sample each of the poke bowl sauces and adjust seasonings to your liking. Add more sriracha for extra heat, honey for more sweetness, etc.
  9. Store each sauce in an airtight container in the refrigerator for up to 5 days.