Spicy Salmon Poke Bowl

0 Start by dicing the sashimi grade salmon into small bite-sized pieces. 
5 Transfer to a bowl and add mayo, sriracha, soy sauce, rice wine vinegar, sesame oil, grated garlic, chopped scallion, sesame seeds, and tobiko/masago. Cover and place in the refrigerator until it's ready to serve. *Salmon poke can be made up to 24 hours in advance!
4 Scoop one cup of rice and transfer it into a bowl. Allow the rice to slightly cool and come to room temperature. 
3 Once the rice has cooled, top it with the spicy salmon poke mixture, sliced avocado, and microgreens for garnish. 
2 Enjoy!