Crispy spicy salmon poke bowl - Le Coup de Grâce

Ingredients

• 1 1/4 cup basmati rice
• Olive oil
• 2 1/2 cups water
• 580 g sushi salmon skin removed, diced
• About 20 cucumber slices
• A few Nantes carrots cut into juliennes
• 2 to 3 radishes, thinly sliced
• About 3/4 cup frozen shelled edamame, cooked
• 2 green onions, sliced
• 3 tablespoons MAG mayonnaise
• 1 tablespoon tamari soy sauce
• 2 teaspoons Sriracha
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 1 teaspoon Panko breadcrumbs
• Salt and pepper from the mill