“Poke” salad with lemon and Olive Oils from Spain dressing

Ingredients

• 1 3/4 cups cooked rice (brown or white)
• 10.5 oz. salmon fillets cut into thick strips
• 1 avocado
• 16 cherry tomatoes
• 2 tablespoons chopped cashews
• 2 large pickle
• 1 julienned red onion
• 2 teaspoons toasted sesame seeds
• 2 tablespoons of soy sauce
• 3 tablespoons of Extra Virgin Olive Oil from Spain
• ¼ sheet nori seaweed cut in strips
• ¼ wakame seaweed
• Juice of one lemon
• Warm water
• Black sesame for garnish (optional)