Spicy Salmon Poke Bowls

• servings: 4

Ingredients

SPICY MAYO:

¼ cup light mayonnaise

1½ tablespoons Sriracha sauce

SALMON:

1½ pounds leftover Sheet Pan Herb Salmon (page 264), cold

4 tablespoons reduced-sodium soy sauce* or gluten-free tamari

2 teaspoons toasted sesame oil

1 teaspoon Sriracha sauce

BOWLS:

2 cups cooked rice (short-grain brown, sushi white, or black forbidden rice)

4 Persian cucumbers, diced into ½-inch cubes

1 medium (5-ounce) Hass avocado, sliced

½ cup shredded red cabbage

Jarred pickled ginger (optional)

2 scallions, green parts only, sliced for garnish

1 tablespoon furikake or black sesame seeds

Reduced-sodium soy sauce* or gluten-free tamari, for serving

Sriracha sauce, for serving (optional)

* Read the label to be sure this product is gluten-free

Directions

In a small bowl, combine the mayonnaise and Sriracha and thin with 1 tablespoon water to drizzle.

Flake or cut the cold salmon into large chunks. Drizzle with the soy sauce, sesame oil, and Sriracha and gently toss to combine. Set aside while you prepare the bowls.

Place ½ cup rice in each of 4 shallow bowls. In each bowl, arrange 6 ounces salmon, one-fourth of the diced cucumber and avocado, 2 tablespoons of the red cabbage, some pickled ginger (if using), and one-fourth of the scallion greens.

Drizzle with the spicy mayo, then top with the furikake and serve with extra soy sauce and Sriracha on the side (if using).