Salmon Poke Bowl

Cut the salmon fillet into 1/2-inch cubes, using long, slow strokes to avoid tearing the flesh.

In a medium bowl, combine mayonnaise, white miso paste, sriracha, soy sauce, and togarashi (if using). Whisk until smooth. Add the diced salmon and gently fold to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.

Rinse the sushi rice under cold running water in a fine-mesh sieve until the water runs clear. Drain well.

Combine the washed rice and 2 cups of filtered water in a rice cooker. Cook according to the manufacturer's instructions.

Julienne the carrots or pickle them. Thinly slice the cucumber into 1/8-inch thick rounds.

Supreme the oranges by cutting off the top and bottom, then slicing away the peel and pith. Carefully cut out the segments between the membrane lines.

Tear the basil leaves and pick fresh cilantro leaves. Thinly slice the green onions.

If making your own, thinly slice shallots, submerge in cold vegetable oil, and fry over medium-high heat, stirring constantly, until golden brown and crisp. Drain on paper towels and season with salt while hot.

Spoon a generous base of cooked sushi rice into each bowl.

Top the rice with a generous portion of the marinated salmon.

Artfully arrange the edamame, julienned or pickled carrots, orange segments, sliced green onions, fried shallots, cilantro, basil, and cucumber slices around the salmon.