Pantry Poke | Willy Street Co-op

Ingredients

• 1 1/2 cups sushi rice
• 2 5-oz. cans wild-caught salmon in water, drained
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons dark sesame oil
• 2 teaspoons honey
• 1/2 cup mayonnaise
• 2 tablespoons Sriracha sauce
• 2 large carrots, shredded
• 1 cup fresh pineapple chunks
• 1 cup slivered red cabbage
• 1 small red bell pepper, sliced
• 1 cup edamame, shelled, thawed and rinsed
• 1 cup cucumber, diced
• 1 tablespoon toasted sesame seeds