• 1-1.5 lbs sashimi grade salmon cubed
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• salt and pepper as needed

For Surmi

• 1 cup surmi, flaked
• 1-2 tbsp mayo
• 1 tbsp cream cheese optional
• sea salt and black pepper

For the Bowls

• 2 small avocado sliced or cubed
• 1 cup heaped edamame, shelled frozen is fine, defrosted and blanched
• 5-6 cup romaine chopped or a combo of romaine, spring greens
• 1 cup micro greens optional
• 1 cup seaweed salad optional

Cucumber Salad

• 4 medium Persian cucumbers, thinly sliced
• 1 tsp sugar
• 2 tbsp rice or apple cider vinegar
• ¼ tsp sea salt

For serving

• Pickled ginger
• 1-2 cups cooked rice
• Sriracha Mayo(link is for reference only)
• Wasabi Mayo(link is for reference only)
• Toasted sesame seeds
• spring onions finely sliced,
• furikake or toasted sesame seeds for sprinkling