Hawaiian Poke Bowl - cooking recipe

Ingredients

2 bowls of steamed short-grain rice (cook your own or store bought is fine)
1/2 lb sashimi-grade salmon, cut into bite-size
1 pinch of hawaiian salt (optional)
1 green onion, chopped1 tablespoon onion, finely chopped
1 teaspoon toasted sesame seeds
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar
1 teaspoon chili sauce (such as Sriracha)
1 large avocado, thinly sliced
1 small bunch of micro greens, for garnish
6 -8 slices of japanese pickled daikon

Preparation

In a medium, whisk together the Hawaiian salt, green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, set aside.
Cut half of the avocado into thin slices. Gently fan out the avocado slices into a long strip. Start from one side and gently roll it up to create the flower shape. Repeat with the remaining half of the avocado.
To assemble:
Place the avocado flower on top of the rice on one side of the bowl. Then, spoon the poke salmon on the other side. Garnish the top of the poke with micro greens. Lastly, place a few pickled daikon between the poke and the avocado flower. Repeat with the remaining ingredients to make another serving. Enjoy!