Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Allow the rice to cool to room temperature.

While the rice cools, prepare the toppings. Dice the salmon and avocado, slice the cucumber, and chop the green onions.

To assemble the poke bowls, divide the sushi rice among four bowls. Top each bowl with diced salmon, avocado, cucumber, edamame, and green onions.

Sprinkle sesame seeds over the top and drizzle with soy sauce. Add Sriracha if desired for a spicy kick.