Step 1

In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Cover and refrigerate.

Step 2

Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.

Step 3

Once boiling turn off the heat, add cucumber slices and stir.

Step 4

Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.

Step 5

In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.

Step 6

To serve, add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle with sriracha sauce.