Tabasco- and Gochujang-Cured Salmon Poke Bowl Recipe

Ingredients

• Salmon
• 10 ounces sashimi-grade salmon, cut into ¾-inch cubes, or smoked salmon cut into ¾-inch strips
• 1 tablespoon Tabasco
• 1 tablespoon toasted sesame oil
• ¾ teaspoon gochujang paste
• 1 teaspoon sesame seeds, preferably toasted
• Poke bowl
• ½ red onion, thinly sliced
• Flaky sea salt, to taste
• 1 tablespoon and 1 teaspoon soy sauce divided, plus more for serving
• 2 teaspoons toasted sesame oil, plus more for serving
• ½ teaspoon granulated sugar
• 3 ounces baby spinach (about 3½ cups)
• 3¼ cups cooked white rice
• 1 avocado, cut into ¾-inch cubes
• 2 tablespoons crumbled crispy seaweed (such as nori sheets or seaweed flakes)
• 1 teaspoon sesame seeds (preferably toasted)
• Shichimi togarashi, to taste (optional)
• Tabasco, to taste