1. Put chopped salmon in a large mixing bowl and set aside.
2. In another mixing bowl, combine, coconut aminos, sesame oil, sriracha, vinegar, sesame seeds, ginger, and a pinch of salt to make the poke sauce.
3. Once the poke sauce is fully combined, pour it over the salmon, gently toss everything together, and then set it aside.
4. This is a great time to make the rice and prep all the vegetables.
5. Once the salmon is sauced, the rice is cooked, and the veggies are prepped, it's time to assemble your bowls by adding 5 ounces of salmon, ½ cup of rice, ¼ cup of carrots, ¼ cup of cucumber, ¼ cup of radish, ⅓ cup of edamame, and ⅓ cup of cabbage into 5 different air-tight containers.
6. Once the 5 poke bowls are assembled, store them in the fridge, and keep them cold till you're ready to enjoy a serving!
