Rinse sushi rice under cold water until the water runs clear. Place in a saucepan with water, bring to the boil, then reduce to a low simmer, cover, and cook for 12 minutes. Remove from heat and rest, lid on, for 10 minutes.

In a small bowl, mix together rice wine vinegar, caster sugar, and salt until dissolved. Fold gently through the cooked rice using a wooden spoon or rice paddle. Set aside to cool to room temperature.

In a bowl, whisk together soy sauce, sesame oil, mirin, and fresh ginger, finely grated. Add the sashimi-grade salmon, cubed and gently toss to coat. Set aside to marinate for 10 minutes while you prep your toppings.

Thinly slice Lebanese cucumber, shred carrot, avocado, and if using frozen edamame, blanch shelled edamame in boiling water for 2 minutes then drain and cool.

Mix together Kewpie mayonnaise and sriracha in a small bowl until smooth and combined. Add more sriracha if you like it with a kick. Transfer to a small piping bag or squeeze bottle for easy drizzling.

Divide the seasoned rice between two bowls. Arrange the marinated salmon, cucumber, carrot, avocado, cubed, and shelled edamame over the rice in neat sections. Sprinkle generously with 2 tablespoons furikake seasoning, drizzle over the sriracha mayo, and finish with sesame seeds, and spring onions, thinly sliced, to garnish.