Try making these vibrant Salmon Poke Bowls with healthy brown rice, pickled vegetables and avocado. Swap out the salmon for tofu for an easy vegan option!
Combine vinegar, water, sugar and salt in a medium saucepan and bring to a simmer over medium heat. Once sugar has dissolved remove from heat. Pour liquid into two separate bowls and allow to cool for about 10 minutes, then transfer cucumber slices and watermelon radish slices into the separate bowls of pickling liquid. Set aside until ready to use.
Whisk together soy sauce, vinegar, Sriracha and sesame oil in a bowl and add salmon (or tofu). Set aside to marinate while assembling poke bowls.
Divide brown rice evenly among serving bowls. Top each with carrot, avocado, picked vegetables and salmon (or tofu). Garnish with jalapeño, scallions and gomasio.