Poke

• 6 oz ahi, salmon, or hamachi
• 2 green onions
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp Mirin (味醂) or seasoned rice vinegar
• 1 tsp Sambal Oelek, or Sriracha
• 1 tsp Wasabi (わさび)
• 2 tsp sesame seeds

Bowl

• 1 cup brown rice
• 1 cup lettuce, or seaweed salad
• ½ avocado, sliced
• ½ tsp Furikake (ふりかけ)

Cut fish into 2 cm cubes with a sharp knife. Combine poke ingredients in a bowl, stir to coat fish and refrigerate for 30 minutes. To make a bowl, start with rice cooled to room temperature, then add poke. Top with as many ingredients as you want.