Spicy Salmon Poke Bowl with Ginger-Sesame Rice

Rinse 1 1/2 cups sushi rice under cold water until it runs clear. Combine with 1 3/4 cups water and 1 tbsp grated fresh ginger in a saucepan, bring to a boil, then reduce to low, cover, and simmer 18 minutes. Rest off heat 10 minutes.

Fluff the rice and fold in 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt while still warm.

Pat 1 lb (450 g) sushi-grade salmon dry and cut into 1/2-inch (1.25 cm) cubes with a very sharp knife.

Whisk 3 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp sriracha, 2 tsp honey, 1 tsp rice vinegar, and 1 minced garlic clove until glossy and emulsified.

Gently fold the salmon into the sauce and marinate 10 minutes in the fridge: no longer, or the acid will start to cook the fish.

Thinly slice 1 English cucumber and 3 scallions. Dice 1 ripe avocado and shred 1 cup red cabbage.

Divide the warm ginger rice among 4 bowls. Arrange salmon, cucumber, avocado, cabbage, and 1/2 cup shelled edamame in neat sections on top.

Finish with sliced scallions, 2 tsp toasted sesame seeds, and an extra drizzle of the marinade. Serve immediately.