Rinse the sushi rice under cold water until the water runs clear.

In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.

Remove from heat and let it sit, covered, for 10 minutes.

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

In a medium bowl, combine the soy sauce, sesame oil, rice vinegar, honey or mirin, and sriracha (if using). Mix well.

Add the cubed tuna or salmon to the bowl, and gently toss to coat.

Mix in the chopped green onions and sesame seeds. Let it marinate in the refrigerator for at least 15 minutes.

While the poke is marinating, prepare the toppings: slice the avocado and cucumber, julienne the carrot, slice the radish, cook the edamame, and cut the nori into thin strips.

Divide the sushi rice among bowls.

Top each bowl with a portion of the marinated tuna or salmon poke.

Arrange the avocado, cucumber, edamame, carrot, radish, pickled ginger, and nori strips around the poke.

Add any additional toppings like seaweed salad, masago, or spicy mayo if desired.