January 2021

Ingredients • 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 (Japa- nese seasoning blend) Directions 1. In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours. 2. Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avoca- do. Sprinkle with scallions and sesame seeds and serve. Salmon-Avocado Poke Bowls