Rinse 1 cup of rice under cold water until clear. Combine with 2 cups of water and a pinch of salt in a saucepan. Bring to boil, then simmer covered for 15-20 minutes until tender. Steam for additional 5-10 minutes.

Drain 1 can of salmon and flake into a bowl. Mix with 2 tablespoons Japanese mayonnaise, 1 tablespoon Sriracha, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon toasted sesame oil. Add grated ginger and minced garlic if using. Mix until combined.

Prepare fresh vegetables: slice half a cucumber, julienne 1 carrot, and cook edamame according to instructions. Chop green onions for garnish.

Divide fluffy rice among serving bowls. Top with the salmon mixture and arrange sliced cucumber, carrots, edamame, and green onions around it.

Garnish with avocado, sesame seeds, or furikake if desired. Serve with lime wedges for an extra kick.