Sockeye Salmon Poke Bowl

Sockeye Salmon Poke 

Makes 2-4 servings

Ingredients 
1 pound sockeye salmon,
skin and pin bones
removed, cut into
bite-sized cubes
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine
vinegar
2-3 tablespoons lime juice
1/2 teaspoon fresh ginger,
finely grated
3 tablespoons green
onions, thinly sliced
2 teaspoons toasted
sesame seeds
1/4 teaspoon red pepper
flakes (optional)

Bowls:
1 cup steamed rice
(seasoned sushi rice
recommended), cooled
1/4 cup cucumber, sliced
into matchsticks
2 tablespoons nori
(roasted seaweed) or
wakame, finely chopped
1 avocado, chopped
Sriracha sauce
Garnish:
bean sprouts, lime
wedges, shredded carrots,
snap pea

Directions

Sockeye Salmon Poke: Add the cubed salmon to a medium-sized bowl.
In a smaller bowl, mix together the soy sauce, sesame oil, rice wine vinegar,
lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring
to combine.
Pour the mixture over the salmon and fold gently to evenly coat.
Cover and chill poke for 15 minutes.
Bowls: Scoop a portion of rice into a serving bowl.
Top with poke, cucumbers, nori, and avocado.
Repeat with remaining ingredients.
Serve promptly with Sriracha sauce on the side and more sliced green onions
and sesame seeds for garnish, as desired.
Optional garnish: sprouts, limes, carrots, and snap peas.