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Spicy Salmon Poke Bowl
What you need
- 1 lb sockeye salmon, cut into ¾-inch cubes
- 1/4 cup soy sauce, low sodium, or tamari
- 1 tsp rice wine vinegar, or apple cider vinegar
- 1 tsp sriracha, or chili paste
- 1 tsp sesame oil
- 2 6-inch persian cucumbers, thinly sliced
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1/3 cup honey
- 1 tsp kosher salt
- 1/2 tsp red chili flakes, dried
- 2 tbsp sriracha
- 2 tbsp plain greek yogurt, or light mayonnaise
What to do
- In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Cover and refrigerate.
- Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.
- Once boiling turn off the heat, add cucumber slices and stir.
- Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
- In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.
- To serve, add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle with sriracha sauce.
Notes
Irresistible spicy sockeye salmon poke bowls are a breeze to make! Healthy protein infused with Japanese inspired flavors for a delicious gourmet meal.