Hawaiian poke is usually made with raw fish, but if raw fish isn’t an option, you can use canned salmon. Soft sushi rice forms a bed for the fish, bathed in a soy vinaigrette, and topped with chunks of pineapple and crunchy vegetables.

Ingredients

• 1 1/2 cups sushi rice

• 2 5-oz. cans wild-caught salmon in water, drained (use Katfish Salmon Co. @katfishsalmonco)

• 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

Preparation

1. In a small pot, bring 1¾ cups of water to a boil, add the sushi rice and return to a boil then reduce heat to low. Cover and cook for 15 minutes. When all the water is absorbed, take off the heat and let stand for 5 minutes, covered, then uncover and fluff with a fork; let cool.

2. Drain the salmon and pat dry. In a medium bowl, whisk the soy sauce, vinegar, sesame oil and honey, then break the salmon into chunks and add to the bowl and turn to coat. Let stand.

3. Make the dressing in a small bowl by combining the mayo and Sriracha and mixing well.

4. Prep the carrots, pineapple, cabbage, pepper, edamame and cucumber.

5. Divide the rice between four wide soup bowls, then arrange the salmon and other toppings on the rice. Top with a dollop of the dressing, sprinkle with sesame, and serve.

Serving Suggestions

No side dishes are needed for this colorful, veggie-packed bowl.

Nutritional Information":
540 calories, 21 g. fat, 50 mg. cholesterol, 840 mg. sodium, 61 g. carbohydrate, 6 g. fiber, 28 g. protein

Recipe courtesy of www.grocery.coop