Cook the rice. Rinse your rice until the water runs clear, then cook according to package instructions. Once cooked, let it cool slightly and mix in a splash of rice vinegar for that authentic sushi tang.

Prep the salmon and veggies. While the rice cooks, cut salmon into cubes, slice avocado, cucumber, radishes, and shred the carrots. If using nori, cut it into thin strips.

Make the sauce. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Add sriracha if you like things spicy. Taste and adjust—your sauce, your rules.

Assemble the bowl. Spoon rice into your bowl first. Arrange salmon, avocado, cucumber, carrots, radish, and nori on top like a rainbow.

Drizzle and garnish. Pour the sauce over the bowl, sprinkle sesame seeds, and optionally add pickled ginger or lime wedges. Boom—your sushi bowl is ready to eat.