SPICY SOCKEYE SALMON POKE BOWLS

2 May

G.F, D.F, R.S.F, V, VG

Servings: 4 Bowls

Irresistible spicy Ahi Tuna poke bowls are a breeze to make! Healthy protein infused with Japanese inspired flavours for a delicious gourmet meal. Customise with your favourite toppings.

Ingredients:

Ahi Tuna

1.5 pounds sushi-grade tuna , 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 (baby) cucumbers, thinly sliced
1/2 cup rice wine vinegar
1/2 cup water
1/3 cup honey
1 teaspoon salt
1/2 teaspoon red chilli flakes, dried

Sriracha Sauce
2 tablespoons sriracha
2 tablespoons plain greek yogurt, or light mayonnaise

Directions:

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 Ahi Tuna poke, pickled cucumbers, and other toppings. Drizzle poke with sriracha sauce.

ENJOY!!

Todd Clews