1. Prepare sushi rice according to package directions. Once cooked, mix the sushi rice with 3 tablespoons of rice vinegar.
2. For the spicy salmon: Dice sushi-grade salmon. In a bowl, combine the salmon with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 2 teaspoons of sriracha (adjust to your spice preference), and 1/2 teaspoon of sesame seeds. Allow the salmon to marinate for at least ten minutes.
3. For the spicy crab: Shred crab meat. In a separate bowl, mix the shredded crab meat with 1 tablespoon of Kewpie mayo and 1 teaspoon of sriracha.
4. For the cucumbers: Slice cucumbers and toss with 2 tablespoons of rice vinegar, a pinch of sugar, and a pinch of salt.
5. Chop cilantro, green onion, nori, and avocado.
6. To assemble the poke bowl: Place a base of seasoned sushi rice in a bowl. Arrange the marinated spicy salmon, spicy crab mixture, seasoned cucumbers, and chopped cilantro, green onion, nori, and avocado on top of the rice.
