Step 1 / 4
Cook the rice according to pack instructions.
Step 2 / 4
In a medium sized bowl combine the diced Lochlander Salmon, soy sauce, vinegar, one teaspoon sriracha and sesame oil. Cover and refrigerate.
Step 3 / 4
In a small bowl whisk together two tablespoons of sriracha and two tablespoons of yogurt.
Step 4 / 4
To build the poke bowls split the rice between two bowls for the base. Divide the cucumber, avocado, carrot, edamame beans and red cabbage between each bowl and top with the diced salmon. Drizzle the poke with the sriracha sauce and sprinkle with sesame seeds to serve.