1. Prepare the Rice

Start by rinsing the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or saucepan, then cook according to the package instructions. Once cooked, transfer the rice to a large bowl and let it cool slightly.

While the rice is still warm, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Drizzle this mixture over the rice and gently fold it in using a spatula. Cover the rice with a damp towel to keep it moist.

2. Marinate the Salmon

In a mixing bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, sriracha (if using), and grated ginger. Add the diced salmon to the marinade, tossing gently to coat. Cover and refrigerate for 10-15 minutes to allow the flavors to meld.

3. Prepare the Toppings

While the salmon marinates, prep your toppings. Slice the avocado and cucumber, cook the edamame if needed, and shred the carrots. Arrange each ingredient in separate bowls for easy assembly.

4. Assemble the Bowl

Divide the seasoned rice into serving bowls. Top each bowl with marinated salmon, followed by your choice of toppings: avocado, cucumber, edamame, carrots, and seaweed salad. Sprinkle with sesame seeds and scallions for extra flavor and texture.

5. Add Garnishes

Finish your salmon poke bowl with a drizzle of sriracha mayo, a sprinkle of nori strips, and any additional sesame seeds. Serve immediately and enjoy!