Cool Cucumbers Poke Bowl | Alaska Seafood Marketing Institute

Ingredients

• 1 pound, Alaska sockeye salmon
• 1/3 cup Kikkoman Poke Sauce
• 1/3 cup Kikkoman Light Soy Sauce
• 1 Tablespoon sesame oil
• 1 1/2 teaspoon rice vinegar
• 2 Tablespoons toasted sesame seeds
• 10 cups cooked farro, quinoa, or freekah, seasoned with rice vinegar and sesame oil
• 2 cups Persian or English cucumber, sliced thin
• 4 cups edamame kernels
• 3 Tablespoons ginger, minced
• 1 teaspoon wasabi paste
• Garnish
• 2 Tablespoons dried hijiki, reconstituted
• 4 shiso leaves, chopped