Spicy Sockeye Salmon Poke Bowls
|Spicy Sockeye Salmon Poke Bowls|
Celebrate summer with this irresistible spicy sockeye salmon poke bowl! Healthy protein is infused with Japanese flavors for delicious gourmet dishes.
I fell in love with this dish during my first vacation in Hawaii. It’s actually easy to make delicious pokes at home, where you can customize them with all your favorite ingredients! I made this spicy sockeye salmon sodok bowl using the highest quality fish from Luxe Gourmets that was sent directly to you.
Fresh Alaskan wild salmon is one of my favorite types of poke. The recipe that I shared has a little spice, aroma, sweet taste, and lots of amazing seafood. I can’t wait to show you how to turn dinner into homemade gourmet dishes, come on.
This summer, stay away from the grill for a few moments and get a bowl of fresh and healthy spicy salmon! Why not have a homemade poke party with friends for fun? This beautiful sockeye salmon is perfect for light and healthy dishes. It’s very flexible and can be enjoyed only as sashimi or even topped with a crispy salad.
An irresistible spicy sockeye salmon soke bowl is very easy to make! Healthy protein is infused with Japanese flavors for delicious gourmet dishes. Customize with your favorite toppings.
Prep Time: 25 Mins
Cook Time: 5 Mins
Total Time: 30 Mins
- ¼ cup of soy sauce, low sodium, or tamari
- 1 teaspoon of sriracha, or chili paste
- 1 teaspoon of sesame oil
- 1 pound of sockeye salmon, inch inch cubed
- 1 teaspoon of rice wine vinegar, or apple cider vinegar
- ½ cup of water
- 1 teaspoon of halal salt
- ½ teaspoon of red chili flakes, dry
- 2 persian cucumbers 6 inches, thinly sliced
- ½ cup of rice wine vinegar, Kikkoman
- ⅓ glass of honey
- 2 tablespoons of plain Greek yogurt, or mild mayonnaise
- 2 tablespoons of Sriracha
- In a medium sized bowl, combine the diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Cover and chill.
- Mix vinegar, water, honey, salt, and chili flakes in a medium-sized saucepan and bring to a boil over high heat.
- After boiling, turn off the heat, add the cucumber slices and stir.
- Leave for 10 minutes, then transfer the cucumbers to a container, cover and chill until ready to use.
- In a small bowl, shake with 2 tablespoons of Sriracha and 2 tablespoons of yogurt or mayonnaise.
- To serve, add the desired additional ingredients to the bowl (such as rice or salad) as a base. Sprinkle ½ cup of salmon, pickled cucumbers, and other toppings. Drizzle with sriracha sauce.