Salmon & Avo Poke Bowls

Serves: 2
Prep time: 15 minutes
Cooking time: 15 minutes

½ c (125 ml) brown rice, cooked according to package instructions and cooled
200 g Norwegian salmon, cut into cubes
1 tsp (5 ml) sesame oil
1 tsp (5 ml) black sesame seeds
½ cucumber, seeds removed and julienned
2 medium carrots, peeled and julienned
4 spring onions, finely sliced
1 firm and ripe ZZ2 Avocado, sliced (soak in a little lemon or lime juice to prevent browning)

¼ c (60 ml) soy sauce
1 Tbs (15 ml) honey
1 Tbs (15 ml) rice wine vinegar
1 tsp (5 ml) sesame oil
1 garlic clove, crushed
2 tsp (10 ml) ginger
1 tsp (5 ml) chopped red chillies

To serve:
Pickled ginger

Divide the cooled rice between two bowls.
Toss the raw salmon, sesame oil and seeds together until well coated.
Arrange the salmon, cucumber, carrot, spring onion and avo onto the rice.
Combine the dressing ingredients together and place in dipping bowls to serve alongside the poke bowls.
When eating, pour the dressing over all the ingredients and serve with pickled ginger.