Avocado Salmon Poke Salad Bowl

The Poke:

• 6 ounces salmon cut into ¾ -inch pieces, sashimi grade
• 1 tablespoon soy sauce or tamari for gluten free, 1 teaspoon, reduced sodium
• ¾ teaspoon sesame oil
• ¾ teaspoon agave nectar
• ¼ teaspoon sriracha or more to taste
• 1 green onion thinly sliced, divided
• ½ teaspoon sesame seeds toasted

The Dressing:

• 2 teaspoons soy sauce reduced sodium
• 1 ½ teaspoons rice vinegar
• ½ teaspoon wasabi paste can substitute sriracha
• 1 teaspoon olive oil
• ¼ teaspoon sesame oil
• ¼ teaspoon agave nectar or honey

The Salad:

• 3 cups baby kale lightly packed
• ½ avocado thinly sliced, California
• ½ cup edamame
• ¼ nori seaweed, thinly sliced, large sheet
• pickled ginger if desired