Spicy Salmon Poke Bowls
1 lb salmon poke
1/4 cup low sodium soy sauce or tamari
1teaspoon rice wine vinegar,or apple cider vinegar
1 teaspoon sriracha, or chili paste
1 teaspoon seasame oil
2 6-inch persian cucumbers,thinly sliced
½ cup rice wine vinegar
½ cup water
1/3 cup honey
1 teaspoon kosher salt
½ teaspoon red chili flakes, dried
2 tablespoons sriracha
2 tablespoons plain greek yogurt, or light mayonnaise
In a medium-sized bowl combine salmon poke, 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.
Recipe via Jessica Gavin