For the shrimp:

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 pound fresh or frozen large shrimp, peeled and deveined
• 1/4 teaspoon sea salt

For the poke sauce:

• 3 tablespoons reduced-sodium soy sauce (use tamari or coconut aminos for gluten-free diets)
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar (you can substitute white vinegar)
• 1 teaspoon honey
• 1 1-inch piece of fresh ginger, finely grated (you can also use 1/2 teaspoon of ground ginger)

For the bowls:

• 2 cups cooked white rice
• 1 avocado, peeled, cored, and sliced
• 1 cucumber, thinly sliced
• 1 cup steamed edamame beans
• 1 cup shredded carrots
• 1/2 cup sliced radishes
• 2 green onions, sliced