For the Salmon Poke:

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

Crab Salad:

• 1 (8-oz. jar) crab meat or imitation crab, pasteurized cooked
• 3 Tbsp mayonnaise to taste, made with avocado oil
• 1 Tbsp sriracha to taste
• 1 Tbsp liquid aminos or soy sauce, to taste
• 1 to 2 tsp wasabi paste optional
• 2 tsp lime juice or lemon juice, to taste, fresh
• 1/4 tsp salt to taste, sea salt

For the Bowls:

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