Poke Bowl Recipe
PREP TIME: 25 Minutes
1 LB Sushi Grade Salmon
2 Lakeside Long English Cucumbers
1 Cup Lakeside Pink Cocktail Tomatoes
1 Container Mixed Leafy Greens
1/4 Cup Soy Sauce
1/2 Cup Rice Wine Vinegar
1 tsp Brown Sugar
1 tsp Sesame Oil
1/2 Cup Honey
1/2 tsp Chili Flakes
2 Tbsp Sriracha
2 Tbsp Mayo
2 Tbsp Sesame Seeds
Salt and Pepper
Cube Salmon. Mix with soy sauce, brown sugar, sesame oil, and 1 tsp of the rice wine vinegar. Cover and refrigerate.
In a bowl, mix remaining rice wine vinegar, honey, chili flakes, and salt and pepper. Dice cucumbers and add to mixture.
In a serving bowl, lay out a bed of leafy greens. Top with salmon and pickled cucumbers.
Dice pink cocktail tomatoes and add to bowl.
Mix mayo and sriracha and drizzle over top.
Using a vegetable peeler, garnish the poke bowl with strands of carrot. Top with sesame seeds and serve cold.