Poke Bowl

• 0.5 lb. sashimi grade salmon or tuna, cubed
• 0.25 cup soy sauce
• 3 Tbsp. chopped scallion or shallot
• 1 Tbsp. sesame oil
• 1 tsp. toasted sesame seeds
• 1 tsp. crushed red pepper or sambal oelek
• 1–2 tsp. tobiko
• 0.5 Tbsp. seaweed seasoning

In a medium bowl, combine all ingredients and mix well. Cover and refrigerate for at least 2 hours.

• 1 ripe avocado
• 2 fat cloves garlic
• 2 scallions
• Daikon shoots

Cut the scallions into 0.25" rounds and peel and slice the garlic with the grain, into small chips. Fry these gently in a little sesame oil until crisp, taking care they not burn, or they'll be bitter. Drain them on a paper towel.

Before serving, seed and skin the avocado and slice it, trying to produce nice dice.

Portion out the salmon into bowls and top with the daikon shoots, avocado, garlic, and scallions.

Serves 4 as an appetizer or 2 as a main dish with rice.