Rinse the sushi rice until water runs clear, then combine with water in a pot and bring to a boil. Reduce heat, cover, and simmer for 18 minutes before letting it steam for 10 minutes.

While the rice rests, prepare the toppings: dice avocado and cucumber, shelve edamame, slice green onions, and toast sesame seeds in a dry pan.

Whisk soy sauce, sesame oil, sriracha, honey, and lime juice to make a quick dressing.

If using raw salmon, toss diced salmon with a pinch of sea salt and the dressing. For a seared version, heat a skillet over medium‑high heat, add oil, and sear salmon cubes 2 minutes per side until 145°F.

To assemble, place a scoop of rice in each bowl, then arrange salmon, avocado, cucumber, edamame, and green onions. Sprinkle toasted sesame seeds, pickled ginger, and optional nori strips, then drizzle with remaining dressing.