If you want to keep it light, on trend and super fresh then try this delicious recipe from Jess at Feed Me Dearly for Wild Sockeye Poke bowls. Jess has used the Falcon deep plates for serving up; the perfect bowl for poke!


Pickled cucumbers:

1 large cucumber, diced into 1/2-inch cubes
¼ cup rice wine vinegar
1 tablespoon kosher salt
1 teaspoon sugar
1 teaspoon fermented chilies (or red chili flakes)


    1 pound skinless sashimi-grade salmon (I used fresh Copper River sockeye salmon), pin bones removed and, diced into cubes
    1/4 cup coconut aminos
    1 tablespoon sesame oil
    1 tablespoon rice wine vinegar
    1/2 teaspoon garlic, minced


      4 cups cooked white rice
      3 radishes, sliced
      2 scallions, sliced
      1 avocado, sliced
      ½ jalapeno, sliced
      Small bunch radish sprouts (or other microgreens)
      Black and white sesame seeds
      1-2 tablespoons furikake (to taste)
      Lime wedges for serving


        Toss the cucumbers with all of the pickling ingredients and set aside.
        While the cucumbers are pickling, toss the salmon with all of the marinade ingredients and set aside for 5-10 minutes for the dressing to infuse into the salmon.
        When ready to make the poke bowls, pile the rice into individual bowls, top with the salmon, the pickled cucumbers and the remaining ingredients.