Salmon Poke Bowl

Ingredients

• 4 cups cooked rice
• ¼ cup soy sauce
• 4 teaspoons rice wine vinegar
• 4 teaspoons sesame oil
• ¼ teaspoon chile oil (Optional)
• 12 ounces sashimi-grade salmon, cut into small cubes

Toppings:

• 1 avocado, or to taste, sliced
• 1 red bell pepper, or to taste, sliced
• ¼ cup shelled edamame, or to taste
• 4 sheets dried seaweed, or to taste, cut into strips
• 1 tablespoon pickled ginger, or to taste
• 1 tablespoon furikake (Japanese nori seasoning), or to taste
• 2 tablespoons chopped green onion, or to taste
• 1 tablespoon sesame seeds, or to taste

Directions

1. Divide rice among four bowls.
2. Combine soy sauce, rice wine vinegar, sesame oil, and chile oil in a bowl; add salmon and toss to coat. Divide among the four bowls.
3. Top bowls with avocado, bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion; sprinkle with sesame seeds.