Recipe by KarenCuisine: JapaneseDifficulty: Easy, Medium
Creating spicy sockeye salmon poke bowls is a straightforward task. You can make restaurant quality poke bowls at home. These incorporate Japanese-inspired flavours into a protein-rich gourmet dish.
Ingredients – Sockeye Salmon
3/4 inch cubes – 1 pound Sockeye Salmon
1/4 cup – Soya Sauce, low sodium
1 tsp – rice wine Vinegar or Apple cidar Vinegar
1 tsp – Chili paste or Sriracha
1 tsp – sesame Oil
Ingredients – Picked Cucumbers
2 – Long Cucumbers, thinly sliced
1/2 cup – rice wine Vinegar
1/2 cup – cold Water
1/4 cup – liquid Honey
1 tsp – Salt
1/2 tsp – Red Chili flakes, dried (if you have them)
Ingredients – Sriracha Sauce
2 tbsp – Sriracha
2 tbsp – plain greek Yogurt
Other Ingredients (of choice)
5 – small Tomatoes (halfed) 1 – Mango (cubed)
1/2 cup – cooked white Rice 1/2 cup – Tortilla chip thins
1 – Avacado (peeled, cored and cubed)
In a medium-sized bowl combine diced salmon, soya sauce, vinegar, sriracha, and sesame oil. Cover and put in the fridge.
Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.
Once the mixture has boiled, 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.
To serve, add any additional other ingredients of your choice to the bowl (like rice or avocado) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle with the sauce.
Original Recipe – https://www.jessicagavin.com/spicy-wild-alaskan-sockeye-salmon-poke-bowls/