Spicy Salmon Poké Bowls

Salmon Poké:-
500 g NZ salmon, cut into 2 cm cubes
¼ cup soy sauce
1 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tsp Kaitaia Fire
1 tsp sesame oil
Pickled Cucumbers:-
2 Lebanese cucumbers, thinly sliced
½ cup rice wine vinegar
½ cup water
⅓ cup honey
1 tsp salt
½ tsp red chilli flakes, dried
Sriracha Sauce:--
2 tbsp Kaitaia Fire
2 tbsp SIDS RASPBERRY HONEY MAYO

What’s Poké?
Poké (pronounced POKE-AY, not POKE-EE) is chunks of raw fish marinated in soy sauce and sesame oil, tossed with sesame seeds and seaweed. However, it can mean anything chunked as poké comes from the verb “to section, slice, or cut” in the Hawaiian language. Popular seafood used for poké includes ahi (yellowfin tuna), he’e (octopus, tako) and aku (skipjack tuna, katsuo), and salmon.
With heavy influences from Japanese and other Asian cuisines, poké represents the diverse and multifaceted culture of Hawaii. Now that poké is being spread all over the country, the dish is taking on another whole new level of interpretation. Whether you prefer a classic Hawaiian poké or a modern version, I believe poké is here to stay.
One Dish Meal – Poké Bowl:
Poké is often served as an appetizer like a salad, but you can make it into a wholesome one dish meal by serving poké on top of steamed rice, like Japanese rice bowl Donburi. If you prefer a lighter version, you could serve poké over kale salad, leafy green salad, chopped romaine or quinoa instead of steamed rice. The possibilities are endless!
For the most basic components of the dressing, you just need soy sauce and sesame oil. There are many variations you can get creative with. Ponzu sauce, sriracha, gochujang, wasabi, grated ginger juice are just some of the seasonings you can work with. Experiment and find your favourite. My family loves SIDS LOW SUGAR RASPBERRY VINEGAR in the sauce, so I always dash in a few splashes. The vinegar adds a light and refreshing tang, a bit like salad dressing.
If you’re gluten intolerant, poké can be easily made gluten-free by just switching regular soy sauce to gluten free soy sauce.
DIY Poké Bowl Party:
Considering how popular poké is nowadays, you can make it a fun event to invite friends over for a DIY (Do It Yourself) Poké Bowl Party. It’s super easy and quick to prepare for a large crowd.
All you need to do is to chop up some fresh sashimi-grade fish and prepare some colourful and refreshing vegetables and side dishes for toppings.
For “raw” fish, only consume fish you know that has been frozen properly for sashimi use.
Poké Bowl Topping Ideas:
The concept for poké bowl opens up to plenty of possibilities. To build an incredible bowl, you want keep these in mind – textures, freshness, colours, and balance. Below are some topping ideas for you to work with:-
Avocado – Richness of avocado resembles fatty tuna and adds a creamy texture.
Cucumbers – Sliced or cubed cucumbers add juiciness and refreshing crunch to the poké bowl.
Edamame – Adds nice substance to the dish and it’s a great source of protein.
Spring Onions – Gives some little spice to the dish.
Masago – Creates a different texture when eating and who can resist the tiny eggs.
Seaweed salad – If you can purchase premade seaweed salad, it adds new flavours to the poké bowl.
Seaweed – Shredded nori or julienned seaweed provides crispy texture to the poké bowl.
Sesame seeds – Add an aromatic nutty flavour to the bowl and beautifies the dish.
Furikake (rice seasonings) – Adds extra umami flavours and textures from sesame seeds and nori.
Pickled sushi ginger (recipe) – Refreshing and spicy flavours.
Wasabi – If you’re into wasabi, I highly recommend it with fresh sashimi.
Sriracha sauce – The sauce gives the bowl a spicy kick!
Salmon Poké-
In a medium-sized bowl combine diced salmon, soy sauce, SIDS LOW SUGAR RASPBERRY VINEGAR, sriracha and sesame oil. Cover and refrigerate.
Pickled Cucumbers-
Combine vinegar, water, honey, SIDS SALT & PEPPER and chilli flakes in a medium-sized saucepan and bring to a boil over high heat.
Once boiling turn off heat, add cucumber slices and stir.
Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
Sriracha Sauce-
In a small bowl whisk together Kaitaia Fire and SIDS RASPBERRY HONEY MAYO.