1 pound salmon fillet 
2 green onions , thinly sliced and separated
4 cups cooked rice 
4 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons Sriracha
2 tablespoons maple syrup (or honey)
2 tablespoons sesame oil, toasted
2 cloves garlic, finely grated
2 teaspoons ginger, finely grated
1/2 teaspoon salt

INSTRUCTIONS:

1. Remove the salmon skin and cut the salmon into 1/2-inch cubes. Add the salmon into a medium-sized bowl, top with green onion, and set aside.
2. Combine the rice, soy sauce, vinegar, sriracha, syrup, oil, garlic, ginger, and salt into a small bowl and mix well.

3. Pour half of the sauce onto the salmon. Use a rubber spatula to gently mix until the salmon is evenly coated. Taste the salmon and mix in a bit more sauce if needed.
4. Assemble the bowl: 
- Portion the rice and transfer it to each serving bowl.

- Add the salmon, edamame, vegetables (salad greens, coleslaw mix, or sliced purple cabbage), and avocado on top of the rice.

- Garnish with furikake or toasted sesame seeds. Serve the remaining sauce on the side.

SUGGESTED TOPPINGS:

Simplicity will be key, but any of the following round out a satifysing poke bowl. 

  - Avocado (highly recommended)
  - Sliced cabbage
  - Toasted Sesame Seeds
  - Pickled Ginger
  - Blanched edamame
  - Sliced or cubed cucumber