Salmon & Sea Bream Poké

• 1/2 lb wild-caught salmon, cleaned, skin removed, deboned, & cut into 1/2" cubes
• 1/2 lb wild-caught sea bream, cleaned, skin removed, deboned, & cut into 1/2" cubes
• 1.5 tsp sea salt
• 1 Tbsp honey
• 2 Tbsp ponzu sauce, light soy sauce, tamari, or light teriyaki
• 2 Tbsp toasted sesame oil or hot sesame oil
• 1 Tbsp sesame seeds
• 4 scallions, chopped
• 2 tsp crushed red chili or flakes or ichimi togarashi
• 1/2 tsp ginger, grated, minced, or powdered
• 2 Tbsp masago (optional)
• 1.5 Tbsp kewpie mayo (optional)

Spicy Surimi Mix

• See my recipe here.

Base & Toppings

• 2 cups white or brown short grain rice
• 2 Persian cucumbers, halved lengthwise & sliced thinly
• 2 avocados, ripened & cubed
• sesame seeds
• ikura (optional)
• masago (optional)
• nori, cut into tiny strips (optional)
• furikake (optional)