Spicy Sockeye Salmon Poke Bowls

• Gluten free

• Seafood

  • 1 lb Sockeye salmon

• Produce

  • 2 6-inch persian cucumbers
  • 1/2 tsp Red chili flakes, dried

• Condiments

  • 1/3 cup Honey
  • 1/4 cup Soy sauce, low sodium
  • 7 tsp Sriracha

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 25 tsp Rice wine vinegar
  • 1 tsp Sesame oil

• Dairy

  • 2 tbsp Greek yogurt, plain

• Liquids

  • 1/2 cup Water

Found on jessicagavin.com

Description

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 saucepan and bring to a boil over high heat. Once boiling turn off 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.
• 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. Enjoy!

Nutrition