Add the cubed salmon to a medium-sized bowl.
In a smaller bowl, mix together the soy sauce, sesame oil, rice wine vinegar, lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring to combine.
Pour the mixture over the salmon and fold gently to evenly coat.
Cover and chill poke for 15 minutes
Scoop a portion of rice into a serving bowl.
Top with poke, cucumbers, nori, and avocado.
Repeat with remaining ingredients.
Serve promptly with Sriracha sauce on the side and more sliced green onions, sesame seeds, sprouts, limes, carrots, and snap peas for garnish, as desired.
Recipe courtesy of Bristol Bay Alaska's Sockeye Salmon