Salmon Poke Bowl

This salmon poke bowl epitomizes Alia Dalal’s approach to food. It’s satisfying, healthy, and hits you with flavor from every direction.

• 8 ounces King salmon, skin removed, cut into ½ inch cubes 
• 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)

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.

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.

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

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.

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