- 1 LB Sushi Grade Salmon
- 2 Lakeside Long English Cucumbers
- 1 Cup Lakeside Pink Cocktail Tomatoes
- 1 Container Mixed Leafy Greens
- x1 Carrot
- 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.