1. Prepare Rice and Vegetables (if needed):

• Cook sushi rice according to package directions. If desired, season warm rice with a mixture of rice vinegar, sugar, and salt. Let cool slightly or to room temperature.
• Cook or thaw edamame according to package directions. Shred carrots if not using pre-shredded. Prepare any other desired toppings.

2. Prepare and Marinate Salmon:

• Ensure you are using sushi-grade salmon safe for raw consumption.
• Pat the salmon fillet dry. Using a very sharp knife, cut the salmon into bite-sized cubes (around 3/4 inch).
• Place the salmon cubes in a medium bowl.
• Add the soy sauce and sesame oil. Toss gently to coat the salmon evenly. Let it marinate for just 5-10 minutes while you assemble the bowls (longer marinating isn’t necessary and can affect the texture of the raw fish).

3. Assemble the Poke Bowls:

• Divide the cooked sushi rice evenly among your serving bowls.
• Arrange the marinated salmon cubes over one section of the rice.
• Add portions of the edamame and shredded carrots to the bowl, arranging them alongside the salmon.

4. Garnish and Serve:

• Sprinkle the bowls generously with sesame seeds and sliced green onions, if using.
• Serve the Salmon Poke Bowls immediately.