Step 1

Preheat oven to 400°F / 200°C.

Step 2

Cut salmon into 1 inch cubes.

Step 3

In a large mixing bowl, add soy sauce, mirin, sake and monkfruit erythritol sweetener. Mix to combine.

Step 4

Add salmon to the bowl and mix until salmon is coated evenly in the sauce.

Step 5

Place in the oven on the top rack under grill setting for 5 minutes or until golden brown.

Step 6

Julienne carrot and small dice avocado.

Step 7

Assemble poke bowl by placing a bed of steamed rice in serving bowls. Top each one with corn, edamame, avocado, carrot, teriyaki salmon toasted sesame and furikake. Enjoy!