Salmon Poke Bowl
Spicy sockeye salmon poke bowls are a breeze to make! Healthy protein infused with Japanese inspired flavors for a delicious gourmet meal. Customize with your favorite toppings!
Ingredients
- 1 poundsalmon (cut into ¾" cubes)
- ¼ cupsoy sauce
- 2 tablespoonssliced green onions
- 1 teaspoonrice wine vinegar
- 1 teaspoonsriracha
- 1 teaspoonsesame oil
- ½ teaspoonsesame seeds
- ½ cuprice wine vinegar (kikkoman)
- ½ cupwater
- ⅓ cuphoney
- 1 teaspoonkosher salt
- ½ teaspoonred chili flakes
- 26-inch persian cucumbers (⅛" thick slices)
- 2 tablespoonssriracha
- 2 tablespoonsmayonnaise
Directions
- 1
Make the Salmon Poke - In a medium bowl, combine diced salmon, soy sauce, green onions, rice wine vinegar, sriracha, and sesame oil. Cover and refrigerate while making the pickled cucumbers.
- 2
Make the Pickled Cucumbers - In a medium saucepan, combine rice wine vinegar, water, honey, salt, and chili flakes. Bring to a boil over high heat. Once boiling, turn off the heat, add cucumber slices, and stir.Marinate for 10 minutes, then transfer the cucumber mixture to a container. Cover and refrigerate until ready to use, or freeze for 5 to 10 minutes to cool quickly.
- 3
Make the Sriracha Mayonnaise - In a small bowl, whisk the Sriracha and mayonnaise until combined.
- 4
Assemble the Bowl - To serve, add any additional ingredients to the bowl, such as rice or salad for the base. Top with salmon poke, pickled cucumbers, and Sriracha mayonnaise.