Ingredients

• 8 ounces King salmon, skin removed, cut into ½ inch cubes Available In Our Premium Subscription Box

• ⅔ cup red wine vinegar

• 3 tablespoons maple syrup, divided

• Kosher salt

• 15 radishes, thinly sliced

• 1 kabocha, butternut, or acorn squash, cut into cubes

• 1-2 tablespoons sunflower oil

• 1 tablespoon soy sauce

• ½ teaspoon kelp or nori flakes

• ½ teaspoon honey

• 3 scallions, thinly sliced and divided

• 1 teaspoon toasted sesame oil, divided

• 3 cups purple cabbage, sliced

• 3 tablespoons rice vinegar

• 2 teaspoons sesame seeds

• 1 cup cooked sushi rice

• Garnish, such as sliced avocado or sesame seeds (optional)

Directions

PICKLE RADISHES

Add vinegar, 2 tbsp maple syrup, and 1 teaspoon salt to a small mason jar and shake to combine. Add radish slices (make sure vinegar mixture covers them). Let sit 1 hour in the refrigerator.

ROAST SQUASH

Preheat oven to 425° F. On a parchment-lined sheet tray, toss squash, 1 tbsp maple syrup, sunflower oil, and salt to taste. Roast until tender and golden, about 25-35 minutes.

PREPARE SALMON

Toss salmon with soy sauce, kelp flakes, honey, 1 sliced scallion, and ½ tsp toasted sesame oil. Chill in the fridge for 10 minutes.

MAKE CABBAGE SLAW

In a large bowl, combine cabbage, rice vinegar, ½ tsp toasted sesame oil, salt to taste, and massage lightly to break down cabbage. Garnish with 2 sliced scallions, and sesame seeds.

ASSEMBLE POKE BOWL

Add rice to a large bowl and place salmon, cabbage slaw, roasted squash, pickled radishes, and garnishes of your choice.