Step 1

Start by dicing the sashimi grade salmon into small bite-sized pieces.

Step 2

Transfer to a bowl and add mayo, sriracha, soy sauce, rice wine vinegar, sesame oil, grated garlic, chopped scallion, and sesame seeds. Cover and place in the refrigerator until it's ready to be used. *Salmon poke can be made up to 24 hours in advance!

Step 3

Scoop one cup of rice and transfer it into a bowl. Allow the rice to slight cool and come to room temperature.

Step 4

Once the rice has cooled, top it with the spicy salmon poke mixture, sliced avocado, and microgreens for garnish.

Step 5

Enjoy!