Time: 25 minutes
Servings: 4

Ingredients:

• 1lb Steelhead trout fillet 
• 1/4 cup soy sauce
• 1 tsp rice wine or apple cider vinegar 
• 1 tsp sesame oil 
• 1 tsp siracha, chili paste or wasabi
• Pickled cucumber and carrots
• 2 x 6-inch Persian cucumbers, julienned
• 2 x 8-inch carrots, peeled and julienned
• ½ cup rice wine vinegar
• ½ cup cold water
• ¼ cup honey
• 1 tsp salt
• ½ tsp dry chili flakes
• ½ tsp mustard seeds

Suggested Additions:

• 1 cup shelled edamame
• 1 cup sliced avocado
• ½ cup pickled ginger
• ¼ cup sliced green scallion
• ¼ cup sesame seeds
• 2 cups white rice

Instructions:

• Skin and dice steelhead into ½ inch cubes
• In a medium-sized bowl combine diced steelhead, soy sauce, vinegar, sriracha and sesame oil. Mix, cover and refrigerate
• Combine vinegar, water, honey, mustard seeds, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat
• Once boiling, turn off the heat, cool for 10 minutes, add cucumber and carrots and stir
• Let rest 10 minutes in refrigerator, then transfer cucumber and carrots to a container, cover and refrigerate until ready to use
• To serve, add any of the suggested additional ingredients to the bowl
• Top with ½ cup steelhead poke, pickled vegetables and other toppings