Spicy Salmon Poke Bowls

• servings: 4 servings
• active time: 25 minutes
• total time: 30 minutes

Ingredients

1 pound sockeye salmon (cut into ¾-inch cubes)

¼ cup soy sauce (low sodium, or tamari)

1 teaspoon rice wine vinegar (or apple cider vinegar)

1 teaspoon sriracha (or chili paste)

1 teaspoon sesame oil

2 6-inch persian cucumbers (thinly sliced)

½ cup rice wine vinegar (Kikkoman)

½ cup water

⅓ cup honey

1 teaspoon kosher salt

½ teaspoon red chili flakes (dried )

2 tablespoons sriracha

2 tablespoons plain greek yogurt (or light mayonnaise)

Directions

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.