Spicy Wild Alaskan Sockeye Salmon Poke Bowls

In my opinion, the quality and taste of wild Alaskan salmon are the best. Just by taking a look at the dark ruby red color, you know that your meal is going to be special. I’ve found that the taste to has a gentle sweetness and gives almost a subtle buttery flavor with each bite, especially when eaten as sashimi or in these salmon poke bowls.

You only need five ingredients to make this spicy salmon poke bowl explode with flavor! The marinade is a combination of savory soy sauce, rice wine vinegar, honey, and sesame oil. The abundant fish cubes infuse the wonderful flavors of the sauce, and you are in seafood bliss.

For those who like a little extra heat, a sriracha sauce made with Greek yogurt or mayonnaise can be drizzled on top to add some creaminess to the dish.

Do you remember how I told you the best part of poke bowls is customization? This is where you can add your own spin to the dish. I like a lot of vegetables like cabbage and carrots for crunch, brown rice, and some creamy avocado slices.

Don’t forget those homemade pickled cucumbers! The tangy sweet cucumbers help to balance the savory flavors in the sauce while cleaning your palate in between bites. You’ll catch me sneaking a few as I build my poke bowl, ha.

Ingredients

Sockeye Salmon Poke-

• 1 pound sockeye salmon cut into ¾ inch cubes
• 1/4 cup soy sauce low sodium, or tamari
• 1 teaspoon rice wine vinegar or apple cider vinegar
• 1 teaspoon sriracha or chili paste
• 1 teaspoon sesame oil

Pickled Cucumbers-

• 2 6-inch persian cucumbers thinly sliced
• 1/2 cup rice wine vinegarKikkoman
• 1/2 cup water
• 1/3 cup honey
• 1 teaspoon kosher salt
• 1/2 teaspoon red chili flakes dried 

Sriracha Sauce-

• 2 tablespoons sriracha
• 2 tablespoons plain greek yogurtor light mayonnaise

Instructions

Sockeye Salmon Poke-

• In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil. Cover and refrigerate.

Pickled Cucumbers-

• 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 heat, add cucumber slices and stir.
• Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.

Sriracha Sauce-

• In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.
  
  

  Notes

  Build Poke Bowl- 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.

  Nutrition

  Calories: 296kcal | Carbohydrates: 22g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 71mg | Sodium: 1409mg | Potassium: 10mg | Sugar: 17g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.4mg