Spicy Salmon Poke

Instructions

1. Prepare the salmon
   Ensure the salmon is very fresh and sushi-grade. Cut into 3/4-inch cubes, removing any skin and bones. Keep refrigerated until ready to use.
2. Make the marinade
   In a medium bowl, whisk together the soy sauce, sesame oil, sriracha, rice vinegar, honey, and grated ginger until well combined. Adjust spiciness to your preference by adding more or less sriracha.
3. Marinate the salmon
   Add the cubed salmon to the marinade and gently toss to coat. Cover the bowl and refrigerate for at least 15 minutes, but no longer than 1 hour, as the acid in the marinade will begin to cook the fish.
4. Prepare the rice
   If you haven't already, cook the sushi rice according to package instructions. Once cooked, let it cool to room temperature before assembling the poke bowls.
5. Prepare additional ingredients
   While the salmon is marinating, dice the cucumber and avocado into small cubes. Slice the green onions thinly. Keep all ingredients chilled until ready to serve.
6. Assemble the poke bowls
   Divide the cooked rice among four serving bowls. Top each bowl with the marinated salmon and surrounding ingredients: cucumber, avocado, and green onions. Drizzle any remaining marinade over the bowls.
7. Garnish and serve
   Sprinkle each bowl with toasted sesame seeds and additional sliced green onions. Serve immediately while all ingredients are fresh and chilled.