Salmon-Avocado Poke Bowls

Deselect All

8 ounces super-fresh, wild-caught skinless salmon fillet, cut into 1/2-inch cubes

1 teaspoon low-sodium soy sauce

1 teaspoon sambal olek

1 teaspoon toasted sesame oil

1 teaspoon grated fresh ginger

Pinch kosher salt

2 cups warm, cooked white or brown rice

1 avocado, pitted, peeled and thinly sliced

Thinly sliced scallions

Toasted sesame seeds or furikake (Japanese seasoning blend)