Steelhead Poke Recipe

Prep Time: 25 minutes

Servings: 4

Pickled cucumber and carrots:

2 – 6-inch Persian cucumbers, julienned

2 – 8-inch carrots, peeled and julienned

½ cup rice wine vinegar

½ cup cold water

¼ cup honey

1 teaspoon salt

½ teaspoon, dry chili flakes

½ teaspoon, 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

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