Salmon poke bowls with crab salad recipe.
Steam the rice according to package instructions. Set aside until ready to use (if you prefer cold rice for your poke bowls, make it well in advance and refrigerate it until chilled).
Thaw the fish in the refrigerator, then chop it into cubes on a clean cutting board. Place it in a bowl with the ingredients for the marinade. Gently stir everything together until well-combined. Cover and refrigerate until ready to use. I recommend allowing the poke to marinate for at least 15 minutes (up to 3 hours) before serving to allow it to become nice and flavorful.
Open the jar of crab and drain out any excess juice. Transfer the crab meat to a mixing bowl along with the ingredients for the sauce. Stir well until everything is combined. Taste the crab for flavor and add more mayonnaise, wasabi, sriracha, lime juice, or liquid aminos to taste.
Add desired amount of rice to bowls and top with salmon poke, crab salad, seaweed salad, sliced avocado, sesame seeds, and anything else you like! Dig in!