Poke Bowl with Salmon

Ingredients

• 2 cups ofsushi rice (Japanese short grain rice) - washed over a strainer (*)
• 3 ½ cups ofwater
• ¼ cup ofrice vinegar
• 2 TSP ofgranulated sugar
• ½ TSP ofsalt
• Pinch ofground pepper (adjust if needed)
• 1 LB ofsalmon fillets - skinless (or tuna, preferably not previously frozen)
• 2 TBSP ofrice vinegar
• 2 TBSP ofExtra Virgin Olive Oil
• 1 TBSP oftoasted sesame oil
• 2 TSP ofsoy sauce
• ½ TSP ofground ginger
• ¼ TSP ofsalt
• ¼ TSP ofpepper
• 2 PCS ofavocados - peeled, pitted, cut in half and sliced
• ½ PC ofEnglish cucumber - sliced (or other kind of cucumber)
• 12 OZ ofmukimame - defrosted (if frozen) or fresh (mukimame is shelled edamame)
• 1 PC ofmango - peeled, pitted, and diced
• 1 bunch ofscallion (green onion) - sliced
• 1 TBSP ofwhite sesame seeds
• 1 TBSP ofblack sesame seeds
• ½ cup ofmayonnaise
• 2 TBSP ofsriracha sauce (adjust if needed)
• Pinch ofsalt (adjust if needed)
• Pinch ofpepper (adjust if needed)