1 lb. sushi grade salmon cubed

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2 Tbsp. soy sauce

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2 tsp. sesame oil

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2 Tbsp. chopped green onions divided

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2 tsp. sriracha

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2 cups cooked white rice

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1 cup thinly sliced cucumbers

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1 cup edamame beans cooked and shelled

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2 Tbsp. pickled ginger

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1/2 ripe, Fresh California Avocado seeded, peeled, sliced and divided

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.