For the Salmon Poke:

• 1 lb sushi-grade salmon
• 2 tsp fresh ginger peeled and grated
• 1 Tbsp toasted sesame oil to taste
• 2 tsp rice vinegar to taste
• 2 to 3 Tbsp liquid aminos or soy sauce
• 1 to 3 tsp Sriracha to taste
• 2 stalks green onion finely chopped
• 2 tsp sesame seeds

Crab Salad:

• 1 (8-oz. jar) pasteurized cooked crab meat or imitation crab
• 3 Tbsp Avocado Oil Mayonnaise to taste
• 1 Tbsp Sriracha to taste
• 1 Tbsp liquid aminos or soy sauce, to taste
• 1 to 2 tsp Wasabi paste optional
• 2 tsp fresh lime juice or lemon juice, to taste
• 1/4 tsp sea salt to taste

For the Bowls:

• 4 cups cooked white or brown rice
• 1 cup seaweed salad
• 2 large ripe avocados sliced
• 2 Tbsp sesame seeds