Teriyaki Salmon Poke Bowls - Choose Canadian Seafood

Ingredients

• 700 g (1.54 lb) skinless Canadian salmon fillet portions, divided into 4 equal parts of 175 g (0.4 lb) each
• ⅓ cup (75 mL) teriyaki glaze
• 2 cloves garlic, grated or pressed
• 1½ tsp (3 g) grated fresh ginger
• ¼ cup (60 g) mayonnaise
• 2 tsp (10 mL) sesame oil
• 6 cups (840 g) reheated or freshly cooked rice
• 1 avocado, pitted, peeled and sliced
• 1 cup (100 g) sliced cucumber
• 1 cup (150 g) frozen shelled edamame, heated
• 1 green onion, thinly sliced
• 4 tsp (20 mL) Sriracha (optional)
• 4 tsp (12 g) toasted black or white sesame seeds
• Salt and pepper