Poke Bowl

Rinse the sushi rice under cold water until the water runs clear.

Combine the drained rice and 3/4 cup water in a medium saucepan. Cover and simmer over medium-low heat for 15 minutes.

Remove the pan from heat and let it sit, covered, for 10 minutes.

In a small saucepan, warm the rice vinegar, sugar, and salt over low heat, stirring until the sugar dissolves. Drizzle this seasoning over the cooked rice and gently fold to combine. Let the rice cool to room temperature.

Cut the salmon into 1/2-inch cubes.

In a bowl, whisk together the soy sauce, sesame oil, and grated ginger. Add the salmon, toss to coat, and refrigerate for 15 minutes.

Dice the avocado, slice the cucumber into half-moons, julienne the carrot, and thinly slice the red onion. Make sure the edamame is thawed.

Divide the cooled rice between two large bowls.

Arrange the marinated salmon, avocado, cucumber, edamame, carrot, and red onion on top of the rice in separate sections.

Sprinkle with sesame seeds and garnish with nori strips or chopped fresh cilantro, if desired.