Cut the sushi-grade salmon into bite-sized cubes (about ¾-inch pieces) and place in a bowl. In the same bowl, add soy sauce, rice wine vinegar, sriracha, sesame oil, grated ginger, and sliced green onions. Gently toss to combine, ensuring all salmon pieces are coated. Cover and refrigerate for at least 30 minutes—I like to let it sit for up to 2 hours for deeper flavor development, but 30 minutes is the minimum.

In a pot, combine rice wine vinegar, water, honey, salt, and red chili flakes. Bring to a boil over medium-high heat, stirring occasionally until the honey and salt fully dissolve. Once boiling, remove from heat immediately—this prevents the vinegar from becoming too strong and the cucumbers from becoming mushy.

Thinly slice the cucumbers and add them to the hot vinegar mixture from Step 2. Stir gently to coat all cucumber slices evenly. Let sit at room temperature for 10 minutes to allow the cucumbers to absorb the pickling liquid while maintaining a slight crunch. Transfer to a container and refrigerate until ready to assemble—I find that chilled cucumbers work best in the final bowl.

While the cucumbers pickle, whisk together sriracha and mayonnaise in a small bowl until smooth and fully combined. Set aside until ready to use. This can be made ahead and stored in the refrigerator for several days if needed.

Divide your choice of rice or greens between bowls as the base. Top each bowl with marinated salmon poke from Step 1, then add the pickled cucumbers from Step 3, draining excess liquid if needed. Drizzle the sriracha mayonnaise from Step 4 over the top and finish with a sprinkle of sesame seeds. Serve immediately while the salmon is still cool.