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 (Japanese seasoning blend)

Instructions

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 avocado. Sprinkle with scallions and sesame seeds and serve.