Time 40 minutes
Sashimi-grade salmon 1kg, skinned and diced
Medium ripe avocado 1, diced
Desired salad greens
Tobiko (flying fish row) or other caviar ¼ cup
Classic Shoyu Sauce ¾ cup
Brown/Japanese white rice 2 cups, cooked
Spicy greens, such as arugula, watercress or mizuna 2 cups
Rice vinegar 2 tbsp
Extra-virgin olive oil 2 tbsp
Dijon mustard 1 tbsp
Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well.
Gently arrange salmon, avocado, salad greens and tobiko (or caviar) on the rice salad.
Add desired amount of shoyu sauce to the poke bowl.