Salmon Poke Bowl

1. Cook the sushi rice according to package instructions, using 1 cup rice and 1 1/4 cups water. Allow to cool slightly.

2. Combine 400g cubed skinless salmon with marinade made from 1/4 cup light soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, and sriracha to taste. Marinade for 10-12 minutes.

3. Prepare quick pickled cucumbers by thinly slicing 1/2 cucumber and mixing with 2 tbsp light soy sauce, 1 tsp rice vinegar, 1 tsp sugar, and 1 tsp toasted sesame seeds. Let sit for 10 minutes.

4. Assemble the bowl: Place rice as the base, then top with marinated salmon, 1/2 sliced avocado, 1/2 cubed mango, 1/2 cup shredded carrots, and quick pickled cucumbers.

5. Optionally, garnish with pickled beets or pickled ginger and sesame seeds.