Makes 3-4 Bowls

Marinade and Poke Bowl Sauce:

• 1/4 C organic Tamari
• 1/2 C chopped scallions
• 1 C Salad Girl Organic Toasted Sesame Ginger Vinaigrette
• 1-2 Tablespoons Sriracha (add as much heat as you can handle)
• 1 clove garlic, minced fine
• 1 teaspoon fresh ginger, minced fine
• Whisk all of these ingredients together & use 1/2 of the sauce to marinade the salmon and 1/2 for a delicious sauce (Double the ingredients if your gang tends to go heavy on the sauce).           

• 1/2 C chopped or Julienne scallions for garnish and flavor
• 1 lb frozen and properly thawed Surrender Salmon, cut into 3/4" chunks
• 1 - 4.5 oz container Arugula
• 2 C sugar snap peas, diagonal cut
• 2 C Asian radishes, sliced fine quarters
• 1/2 C green onions, sliced for garnish
• 2 C organic jasmine rice, cooked
• 2 tablespoons toasted black sesame seeds

Poke Bowl Ingredient Preparation: Remove any tiny bones and skin from salmon, cut the fish into 3/4 inch chunks, add salmon to 1/2 of the Poke Marinade (above) and toss to coat. Refrigerate for 3-4 hours to marinate. 

To Assemble the Bowls:  Divide arugula between 4 deep single serve bowls. Top each with 1/2 cup jasmine rice, sugar snap peas, and salmon chunks. Decorate with sliced radishes and scallions. Sprinkle with toasted black sesame seeds, and drizzle with Salad Girl Organic Toasted Sesame & Ginger Poke Sauce.

Enjoy!