This sriracha and soy sauce dressing will seriously spice up your salmon! It pairs perfectly with my cool cucumber slaw as a low-carb base. Top off your bowl with some freshly toasted garlic, and it’s perfection. You’ll want to eat this poke bowl again and again!
Poke Bowl Ingredients
cucumber slaw (see below)
green onion finely chopped
12 oz sushi grade salmon cubed
Spicy Salmon Sauce
pinch of chili flakes
garlic paste to taste
1 Tbsp red chili pepper diced
1/2 tsp rice wine vinegar
pinch of salt
1 Tbsp soy sauce
1 Tbsp sriracha
2-3 Tbsp water
1 carrot peeled into ribbons
2-3 Tbsp creamy almond butter
1 cucumber peeled into ribbons
1 kelp noodles (12 oz)
2 tsp maple syrup
2 tsp rice wine vinegar
2 tsp sesame oil
1-2 Tbsp water (adjust to consistency)
In a mixing bowl, combine spicy salmon sauce ingredients and whisk to integrate.
Toss sushi-grade salmon in spicy sauce. Set aside.
In another mixing bowl, add almond butter, sesame oil, rice vinegar, and maple syrup.
Whisk to combine, adding water to adjust consistency as needed.
Using a veggie peeler, peel carrot and cucumber into ribbons. It helps to make one cut lengthwise along the vegetable, to create one flat side that can rest flush against the cutting board so the peeling process is easier.
Toss kelp noodles and veggie ribbons in slaw sauce.
Assemble your poke bowl! I used my cucumber slaw as the base, then topped it with my spicy salmon, pineapple, avocado, green onion, and freshly toasted garlic. Feel free to get creative with your favorite toppings!
Yields ~3 servings of spicy salmon and cucumber slaw.
Nutrition will vary based on ingredients and amount of ingredients used to assemble your bowl. The nutritional information provided was calculated for 4 oz. spicy salmon with 1 serving cucumber slaw.
Serving: 1 serving spicy salmon & slaw