Sesame Ginger Salmon Poke Bowl

First, prepare the salmon poke marinade: In a bowl, whisk together the low-sodium tamari or soy sauce, Fodyfoods Sesame Ginger Marinade, sriracha (if using), and rice wine vinegar (or apple cider vinegar). Cut the sushi-grade salmon into 3/4 inch cubes or slices. Add the salmon to the marinade, ensuring it's well coated. Cover the bowl and let the salmon marinate in the refrigerator for approximately 2 hours to allow the flavors to deepen. Sprinkle with sesame seeds before serving. For the Spicy Mayo: In a separate small bowl, simply mix together the mayonnaise (or avocado mayo or Greek yogurt/Skyr) and sriracha sauce until smooth.