Salmon and Avocado Poke Bowl

Ingredients

• ⅓ cup soy sauce
• 2 Tbsp. seasoned rice vinegar
• 1 Tbsp. toasted sesame oil
• 2 tsp. mirin sauce
• 1 teaspoon grated fresh ginger
• ¼ tsp. Sriracha, or more to taste, optional
• 2 cups cooked sushi rice or brown rice
• 12 oz. sushi-grade salmon, cut into cubes
• 1 medium English cucumber (about 11 oz.), halved, thinly sliced into half moons
• 2 large carrots (about 8 oz. total), shredded
• 1 cup shredded Napa or green cabbage (about 3 oz.)
• 1 large avocado, peeled, seed removed, cubed
• Chopped scallions, for serving
• Sesame seeds, for serving