Ponzu sauce
Toasted sesame oil
Fresh ginger, finely grated
Garlic clove
Skinless salmon, diced
Plain Greek yogurt
Hot sauce of choice
Salt and pepper
Strawberries, diced
Avocado
Limes (zest and juice)
Unsalted pistachios, chopped
Green onions, finely chopped
Rice, at room temperature
Frozen edamames, thawed
Lettuce
Carrots, julienned
Mix together all the ponzu sauce ingredients in a large bowl. Add the salmon and mix gently. Set aside in the refrigerator until ready to serve.
Note : To avoid overcooking the salmon with the ponzu sauce, do not marinate for more than 15 minutes.
In a small bowl, mix the yogurt with the hot sauce. Season with salt and pepper. Thin down with water until desired consistency. Refrigerate until ready to serve.
In a small bowl, gently toss the strawberry and pistachio salsa ingredients.
Finally, prepare the poke bowls with the toppings, marinated salmon, strawberry salsa, and spicy yogurt.
