Avocado filled salmon poke bowls

Ingredients:

• 2 teaspoons white sesame seeds
• 2 tablespoons black sesame seeds
• 220 g sushi-grade salmon, skinless, cut into 1 cm cubes.
• 1/4 cup sweet onion, diced
• 4 teaspoons soy sauce
• 2 tsp Asian chili sauce with garlic
• 1 tsp. dark sesame oil
• 1 teaspoon chopped fresh ginger
• 2 large avocados
• 1 lemon, cut in half
• Thinly sliced ​​radishes, for serving
• Chopped green onions, for serving

Preparation:

1. In a dry frying pan over medium heat, stirring, toast the white sesame seeds until lightly golden, about 5 minutes. Add the black sesame seeds and toast them; remove from heat and set aside.
2. In a medium bowl, combine the salmon, onion, soy sauce, garlic sauce, white sesame seeds, sesame oil, and ginger. Cover and refrigerate until completely chilled, about 30 minutes.
3. Cut the avocado in half, then gently peel the skin off with your fingers. Make shallow cross-shaped cuts in the center of each avocado half (this will make it easier to eat). Sprinkle the avocado with lemon juice and season with salt. Sprinkle the sides of the avocado with black sesame seeds, pressing them gently into the flesh. Fill the center cavities with salmon poke and garnish with sliced ​​radishes and green onions. Serve immediately.