Spicy Salmon Poke Bowls
1 fillet Superior Fresh Atlantic salmon
1/4 cup soy sauce
1 tsp. apple cider vinegar
1 tsp. sriracha
1 tsp. sesame oil
2 tbsp. sriracha
1/4 cup plain greek yogurt
Remove the skin from your salmon fillet and then cut into small chunks, 1 inch square or less
Mix all marinade ingredients together and add to a large plastic bag with the salmon pieces. Refrigerate for at least 2 hours, but overnight is ideal.
Cook rice using your preferred method - we cooked ours in the Instant Pot.
Chop/slice/shred any toppings that require and assemble all of the toppings on a large serving tray or platter.
Combine the sriracha and greek yogurt and set aside in its own dish.
Let everyone assemble their own poke bowl and enjoy!