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Whether you dream of poke or you’re just now learning that it’s pronounced “poh-kay," you'll want this recipe for the Hawaiian standby. Cubes of raw sockeye salmon are tossed with a nutty, spicy, and salty sauce, then served over kale, pickled cucumbers, and crisp cabbage. The result is light, healthy, and full of island-fresh flavor.Â
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Ingredients
- For the Salmon:
- 1 pound sockeye salmon (cut into 3/4-inch cubes)
- 1/4 cup low-sodium soy sauce or tamari
- 1 teaspoon rice wine vinegar or apple cider vinegar
- 1 teaspoon Sriracha or chili paste
- 1 teaspoon sesame oil
- For the Pickled Cucumbers:
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1/3 cup honey
- 1 teaspoon salt
- 1/2 teaspoon red chili flakes dried
- 1 Persian cucumbers (thinly sliced)
- For the Sriracha Sauce:
- 2Â tablespoons Sriracha
- 2 tablespoons plain Greek yogurt or light mayonnaise
Steps to Make It
Note: While there are multiple steps to this recipe, this poke bowl is broken down into workable categories to help you better plan for preparation and cooking.
​Prepare the Salmon
-
In a medium-sized bowl, combine the diced salmon, soy sauce, vinegar, Sriracha, and sesame oil. Cover and refrigerate.
Make the Pickled Cucumbers
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Combine the vinegar, water, honey, salt, and chili flakes in a medium 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.
Make the Sriracha Sauce
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In a small bowl, whisk together the Sriracha and yogurt or mayonnaise.
Assemble the Poke Bowl
-
Add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with 1/2 cup salmon poke, pickled cucumbers, and other toppings. Drizzle with Sriracha sauce. Enjoy!
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