Make your own gluten-free poke bowls at home using sushi grade salmon (or ahi tuna), marinated in a delicious tamari sesame sauce. Top with creamy sriracha, avocado, toasted sesame seeds, and chili oil.
12ouncessushi grade wild salmoncut into 1/2 inch cubes
3 1/2tablespoonstamarior soy sauce
2teaspoonssesame oil
2teaspoonsgrapeseed oilor any other neutral oil
1teaspooncane sugar
1tablespoonrice wine vinegar
1/2teaspoondried chili flakes
Spicy Sriracha Mayo
1/4cupmayo
1tablespoonsriracha
2teaspoonslime juice
2teaspoonstamari or soy sauce
Toppings* see above notes in blog post
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Instructions
Start by cooking your rice.
While that is going, put salmon in a glass bowl. Whisk together marinade ingredients. Let sit for 20 minutes while your rice cooks.
Meanwhile, whisk all sriracha sauce ingredients together, and set aside.
When rice is finished, top bowls with salmon, and toppings of choice. My favorite combination is avocado, sesame seeds, green onions, sesame oil, and sriracha sauce.