Salmon Poke Bowl with Ginger-Sesame Dressing and Crispy Shallots

Rinse 1.5 cups sushi rice until the water runs clear, then cook with 1.75 cups water for 18 minutes; season warm rice with 2 tbsp rice vinegar and a pinch of salt.

Thinly slice the shallots into rings, then fry in 1/2 cup neutral oil over medium heat, stirring often, until deep amber and crisp (about 6 minutes); drain on paper towels: they will crisp further as they cool.

Reserve 1 tbsp of the shallot oil for the dressing.

Whisk soy sauce, toasted sesame oil, grated ginger, minced garlic, honey, rice vinegar, and the reserved shallot oil until emulsified.

Cube the salmon into 2 cm pieces and gently toss with half the dressing plus 1 tbsp thinly sliced green onions; marinate 10 minutes in the fridge.

Meanwhile, thaw edamame in hot water for 3 minutes, and slice cucumber into thin half-moons.

Halve and slice the avocado just before serving to prevent browning.

Divide warm rice among 4 bowls, then arrange salmon, cucumber, edamame, and avocado in tidy sections.

Drizzle with remaining dressing, shower with crispy shallots, sesame seeds, and remaining green onions.