Salmon Poke Bowls with Crab Salad

theroastedroot.net

Alyteet

subheading: For the Salmon Poke:

1 lb sushi-grade salmon

2 tsp fresh ginger, peeled and grated

1 Tbsp toasted sesame oil, to taste

2 tsp rice vinegar, to taste

2 to 3 Tbsp liquid aminos, or soy sauce

1 to 3 tsp sriracha, to taste

2 stalks green onion, finely chopped

2 tsp sesame seeds

subheading: Crab Salad:

1 (8-oz.) jar pasteurized cooked crab meat, or imitation crab

3 Tbsp avocado oil mayonnaise, to taste

1 Tbsp sriracha, to taste

1 Tbsp liquid aminos, or soy sauce, to taste

1 to 2 tsp wasabi paste, optional

2 tsp fresh lime juice, or lemon juice, to taste

¼ tsp sea salt, to taste

subheading: For the Bowls:

4 cups cooked white or brown rice

1 cup seaweed salad

2 large ripe avocados, sliced

2 Tbsp sesame seeds

Directions at theroastedroot.net

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