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

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.

In a separate bowl, combine the diced salmon, soy sauce, sesame oil, and half of the green onions. Let it marinate for about 10 minutes.

To assemble the poke bowl, divide the seasoned rice among four bowls. Top each bowl with marinated salmon, avocado slices, cucumber, edamame, and the remaining green onions.

Sprinkle sesame seeds over the top and add nori strips if desired. Serve with pickled ginger on the side.