Sockeye Salmon Poke Bowls - Bristol Bay Sockeye Salmon

Ingredients

• 1 pound Bristol Bay sockeye salmon, skin and pin bones removed, cut into bite-sized cubes
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice wine vinegar
• 2-3 tablespoons lime juice
• 1/2 teaspoon fresh ginger, finely grated
• 3 tablespoons green onions, thinly sliced
• 2 teaspoons toasted sesame seeds
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup steamed rice (seasoned sushi rice recommended), cooled
• 1/4 cup cucumber, sliced into matchsticks
• 2 tablespoons nori (roasted seaweed) or wakame, finely chopped
• 1 avocado, chopped