Poke bowl with salmon garnished with maple vinegar pearls

Ingredients

• 250 ml (1 cup) of sushi rice
• 1 ml (¼ tsp) of salt
• 15 ml (1 tbsp) of maple vinegar
• 15 ml (1 tbsp) of rice vinegar
• 15 ml (1 tbsp) of maple syrup
• 300 g of fresh salmon fillet (tartare grade), skinned and cut into cubes 1 to 2 cm (½ to ¾”)
• 7.5 ml (½ tbsp) of fresh ginger, finely grated
• 20 ml (1½ tbsp) of soya sauce
• 5 ml (1 tsp) of sesame oil
• 2.5 ml (½ tsp) of maple syrup
• 7.5 ml (½ tbsp) of lime juice
• 7.5 ml (½ tbsp) of sambal oelek or other chili sauce
• At least 1 Ataulfo mango, cut into strips
• 1 to 2 Lebanese cucumbers, sliced
• 1 avocado, sliced
• 1 green onion, thinly sliced
• ¼ to ½ sheet of nori, sliced into thin juliennes
• 2.5 ml (½ tsp) of toasted sesame seeds
• 15 ml (1 tbsp) of maple vinegar pearls