1. PREPARE THE SAUCE
In a small bowl, whisk together zest from 1/2 lemon, 4 Tbsp sesame oil, 2 tsp mirin (or honey), and 2 tsp Tamari (or soy sauce). Set aside. When you zest a lemon remember to only remove the yellow part of the peel leaving behind any of the white pith. Reserve lemon juice for the end.

2. CUBE THE SALMON
Using a sharp knife, remove the skin from the fillet (watch here). For the cleanest presentation, divide the fillet lengthwise along the lateral line and trim away the grey flesh. Cut the salmon into 3/4-inch cubes and transfer to a medium bowl. Drizzle half of the prepared sauce and 1/2 tsp salt over the salmon and gently combine. Cover and refrigerate for 30 minutes.

3. PREPARE THE RICE
Rinse 3 cups sushi rice well, then cook according to package or rice-cooker instructions. When done, stir in 1/3 cup sushi rice seasoning and gently fluff.

4. PREPARE THE VEGETABLES
Wash and dry 4-6 small baby cucumbers. Slice lengthwise, then cut into half rounds or cube. Thinly slice 1/2 to 3/4 sweet onion and place the sliced onion into a bowl of ice water. Change the water after 10 minutes, and then drain. Cube 2 avocados.

5. ASSEMBLE THE RAW POKE
Remove the chilled salmon from the refrigerator and transfer to a clean bowl, leaving behind any excess liquid. Add the prepared sweet onion, avocado cubes, sliced cucumbers, 4 tsp lemon juice, and the remaining sauce. Gently fold to combine.

6. OPTIONAL COOKED SALMON POKE
Remove the chilled salmon from the refrigerator and transfer to a preheated air fryer and cook at 400 F for 2 minutes- or cook in a skillet for 1 minute while turning the cubes. Add the prepared sweet onion, avocado cubes, sliced cucumbers, and the remaining sauce. Gently fold to combine.

7. OPTIONAL SPICY MAYO
Combine 2 Tbs. mayonnaise with 1/2 tsp siracha or Thai & True red curry paste to create a slightly spicy finishing sauce that goes great with the cooked salmon version. Try putting it into a sandwich bag and cutting the corner off to create a make shift squeeze bottle.

8. PLATE THE DISH
Scoop 1 cup cooked sushi rice into each bowl, then top with 3/4 cup poke. Garnish with crispy onions, a pinch of crispy garlic, and a generous shake of your favorite furikake or white/black sesame seeds. Finish with a pinch of sea salt.