For the sauce:

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon toasted sesame oil

• 1/2 tablespoon rice vinegar

• 1 teaspoon sugar

• 1 garlic clove, minced

• ½ teaspoon fresh grated ginger

For the salad:

• 10 ounces sushi-grade salmon, cubed

• 1/2 cup white sticky rice, cooked

• 2 Persian cucumbers, thinly sliced

• 1 jalapeño, thinly sliced

• 1 avocado, thinly sliced

• 1/2 cup seaweed salad

• 1/2 mango, diced

• 1/4 cup sprouts

• 1 tablespoon sesame seeds

• Fresh Gourmet® Asian Fusion Crunch for garnish

• In a medium mixing bowl, combine soy sauce, sesame oil, rice vinegar, sugar, garlic, and ginger. •

• Add the raw salmon to the bowl and stir to combine.

• While the fish marinates, divide rice, cucumber, jalapeño, avocado, seaweed salad, mango, and sprouts into two bowls.

• Top with salmon, sesame seeds and Fresh Gourmet® Asian Fusion Crunch and enjoy!

Poke Bowl with Asian Fusion Crunch