Place the rice wine vinegar, water, honey, red pepper flakes, and salt in a small sauce pan and bring to boil over high heat

Once boiling, remove from heat and stir in cucumber slices

Let the cucumbers sit for 10 minutes then drain and refrigerate the cucumber slices until serving

In a small bowl, whisk together the mayonnaise and Sriracha

Add the lime juice and 1 tablespoon of the vegetable broth at a time until desired consistency is achieved

Refrigerate until serving

Whisk together all poke sauce ingredients together

Reserve half of the sauce to toss with the fish before serving

Toss the remaining poke sauce with the chilled quinoa and set aside until you're ready to assemble

Place the cubed salmon in a medium size bowl and the tuna in a separate medium size bowl

Pour half of the reserved poke sauce onto the salmon and the other half onto the tuna and gently toss to coat

To each bowl of salmon and tuna add 2 tablespoons kale, 2 tablespoon cilantro, 1 tablespoon green onions and 2 teaspoons black sesame seeds. Gently toss to distribute. If you'd like to make spicy salmon poke, then add 2 tablespoons of the Sriracha Mayo to the salmon and mix to combine.

To plate, add a 1/4 cup quinoa, 1/4 cup edamame, 1 tablespoon of carrots, avocado slices, and some pickled cucumbers to a bowl. Top with either the salmon or tuna poke and garnish with the pickled ginger. Serve immediately with additional Sriracha Mayo on the side.