Marinate Salmon: In a medium bowl, whisk together tamari, honey, rice vinegar, sesame oil, ginger, and green onions. Add cubed salmon and stir to coat. Cover and refrigerate for 1 hour.

Make Sushi Rice: Meanwhile, cook sushi rice according to package directions, making sure to rinse it well beforehand. Once cooked, transfer to a wide, shallow bowl. Sprinkle on 1 tablespoon of rice vinegar and use a rice paddle or spatula to lift and turn the rice, fanning it as you go, to incorporate the vinegar evenly and cool the rice. Add another tablespoon and continue fanning and turning the rice. Taste for seasoning to decide if you want to add more vinegar still, and continue turning and fanning the rice until totally cool. Cover with a damp towel or plastic rice until ready to use.

Make Spicy Mayo: Mix together mayonnaise and sriracha in a small bowl. Refrigerate until ready to use.

Assemble Poke Bowls: Place ½ cup of sushi rice on the bottom of each of 4 bowls (you may have rice leftover). Top each with ¼ each of the marinated salmon, carrot, cucumber, avocado and microgreens. Sprinkle with furikake to taste, then drizzle with spicy mayonnaise.