📖 Instructions

1. Cook the Rice: If using rice as a base, cook according to package directions. I usually prefer sushi rice for its sticky texture, but any rice will do. Let it cool slightly before assembling your bowl.
2. Prepare the Salmon: Ensure you're using sushi-grade salmon. Cut the salmon into small, bite-sized cubes. Place them in a bowl.
3. Marinate the Salmon: In a small bowl, whisk together soy sauce, sesame oil, sriracha (start with a little and add more to taste!), rice vinegar, and a pinch of sugar. Pour this mixture over the salmon and gently toss to coat. Let it marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.
4. Prep the Cucumber: While the salmon marinates, peel and slice the cucumber into thin rounds. You can also dice it if you prefer. Set aside.
5. Dice the Avocado: Gently dice the avocado and set aside. A squeeze of lemon juice can prevent browning, but it’s not crucial if you’re serving immediately.
6. Assemble the Bowl: If using a rice base, place the cooked rice in a bowl. Arrange the marinated salmon, sliced cucumber, and diced avocado attractively on top of the rice. If you skipped the rice, arrange the other ingredients artfully into a bowl.
7. Add Toppings: Sprinkle the poke bowl with sesame seeds and any other toppings you desire, such as seaweed salad, chopped green onions, edamame, or a drizzle of spicy mayo. This is where you can customize and personalize the dish to your liking!
8. Serve and Enjoy: Serve immediately and enjoy the refreshing and spicy flavors of your Cucumber Sriracha Salmon Poke Bowl! I like to add a side of wasabi for an extra kick, but that’s just me.