We're of the school that poke is always a good idea, especially if you're looking for a clean menu idea that's low on calories but full of flavor.
1 pound wild salmon*, skin and pin-bones removed, cut into bite-sized cubes, cooked
¼ cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2-3 tablespoons lime juice
½ teaspoon fresh ginger, freshly grated
3 tablespoons green onions, thinly sliced
2 teaspoons toasted sesame seeds
¼ teaspoon red pepper flakes (optional)
1 cup rice, steamed (seasoned sushi rice recommended), cooled
¼ cup cucumber, sliced into matchsticks
2 tablespoons nori (roasted seaweed) or wakame, finely chopped
bean sprouts, lime wedges, shredded carrots, snap peas
Wild Salmon Poke: Add the cubed salmon to a medium-sized bowl. In a smaller bowl, mix together the sesame oil, rice wine vinegar, lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring to combine.
Pour the mixture over the salmon and fold gently to evenly coat. Cover and chill poke for 15 minutes.
Bowls: scoop a portion of rice into a serving bowl. Top with poke, cucumbers and avocado. Repeat with remaining ingredients. Serve promptly with Sriracha sauce on the side and more sliced onions and sesame seeds for garnish, as desired.
Optional garnish: sprouts, limes, carrots and snap peas.
*Consuming raw or undercooked seafood and shellfish may increase your risk of foodborne illness. Therefore, we recommend only using cooked salmon in this recipe. For any raw or semi-raw preparations, be sure the salmon has been properly frozen previously.