WILD POKE BOWLS

Bowls - 
1 cup steamed rice (sushi rice recommended), cooled
1/4 cup cucumber, sliced into matchsticks
2 tablespoons nori (roasted seaweed) or wakame finely chopped
1 avocado, chopped

Garnish - 
bean sprouts, lime wedges, shredded carrots, snap peas, sriracha sauce 

Our Wild Alaskan Sockeye Salmon is sushi grade so you can enjoy cooking it or not! Here is a delicious and easy way to prepare your wild salmon raw. 

Ingredients:
Sockeye Salmon - 
1 pound Willbros wild salmon, skin and pin bones removed, cut into bit-sized cubes
1/4 cup soy sauce or amino acids
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2-3 tablespoons lime juice
1/2 teaspoon grated fresh ginger
3 tablespoons green onions, thinly sliced
2 teaspoons toasted sesame seeds
​1/4 teaspoon red pepper flakes (optional)

Directions:
Add the cubed salmon to a medium-sized bowl. 
In a smaller bowl, mix together the soy sauce, sesame oil, rice wine vinegar, lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring to combine. 
Pour the mixture over the salmon and fold gently to evenly coat.
Cover and chill poke for 15 minutes

Bowls - 
Scoop a portion of rice into a serving bowl.
Top with poke, cucumbers, nori, and avocado.
Repeat with remaining ingredients.
Serve promptly with Sriracha sauce on the side and more sliced green onions, sesame seeds, sprouts, limes, carrots, and snap peas for garnish, as desired. 

Recipe courtesy of Bristol Bay Alaska's Sockeye Salmon