Spicy Salmon Poke Bowls with Cucumber Crunch

Serves 4 · 25 min prep · 5 min cook

Ingredients

• 1 lb sushi-grade salmon
• 3 cups cooked short-grain rice
• 1 large English cucumber
• 2 ripe avocado
• 1 cup shelled edamame
• 4 green onions
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1–2 tbsp sriracha
• 1 tsp honey
• 1 tsp grated fresh ginger
• 1 tbsp sesame seeds
• 2, torn nori sheets
• 1 lime

Instructions

1. 1Pat the salmon completely dry, then cut into neat ½-inch cubes and place in a medium bowl; keep chilled while you prep the rest.
2. 2In a small bowl whisk soy sauce, sesame oil, rice vinegar, sriracha, honey, and grated ginger until the honey dissolves; pour over the salmon and gently fold so every cube is glossy. Marinate 10 minutes in the fridge.
3. 3Warm the cooked rice if cold, then divide among 4 bowls and fluff lightly with a fork so steam escapes and it doesn’t turn gummy.
4. 4Halve the cucumber lengthwise, scoop out seeds with a spoon, and slice into thin half-moons; toss with salt and set aside to draw out moisture.
5. 5Pit and slice the avocados, thinly slice the green onions on a bias, and microwave the edamame 1 minute if frozen until bright green and hot.
6. 6Drain any liquid from the cucumber, then arrange cucumber, avocado, edamame, and marinated salmon in neat sections over each rice bowl.
7. 7Sprinkle sesame seeds and torn nori over the top, squeeze fresh lime juice across each bowl, and finish with an extra drizzle of sriracha if you like more heat.
8. 8Serve immediately while the salmon is still cool and the rice is warm, or pack components separately for work lunches and assemble just before eating.