How to make it
In a medium bowl, combine Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce, Panda Brand Dipping Soy Sauce, lemon juice, and olive oil. Stir to combine and set half of the mixture aside.
In the medium bowl with half the dressing, mix in the cubed salmon. Toss to coat. Toss in the toasted sesame seeds and scallions to the salmon mix and stir gently to combine.
Build poke bowls by dividing rice into 4 bowls. Arrange salmon, grated carrot, red cabbage, edamame, avocado, and seaweed mix (optional) as desired.
Dress with remaining dressing and add black sesame seeds for garnish (optional). Serve and enjoy.