INGREDIENTS
Salmon Poke-
• 400 – 500g salmon , cut into ¾ inch cubes
• 1/4 cup of soy sauce
• 1 teaspoon rice wine vinegar, or apple cider vinegar
• 1 teaspoon sriracha, or chili paste
• 1 teaspoon sesame oil
Pickled Cucumbers-
• 2 6-inch cucumbers, thinly sliced
• 1/2 cup rice wine vinegar
• 1/2 cup water
• 1/3 cup honey
• 1 teaspoon salt
• 1/2 teaspoon dried red chili flakes
Sriracha Sauce-
• 2 tablespoons sriracha
• 2 tablespoons plain Greek yogurt , or light mayonnaise
INSTRUCTIONS
Salmon Poke-
1 In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil. Cover and refrigerate.
Pickled Cucumbers-
1 Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.
2 Once boiling turn off heat, add cucumber slices and stir.
3 Rest for 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
Sriracha Sauce-
1 In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.
RECIPE NOTES
Build Poke Bowl- 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 poke with sriracha sauce.
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