To start, cook some sushi rice using your preferred method (rice cooker, in a pot according to package directions, etc).

Dice the salmon into even, bite-sized cubes. Add the salmon cubes to a container and add the soy sauce, mirin, sesame oil, and white sesame seeds. Mix everything together until the salmon cubes are coated. Let it marinate in the fridge until the rice is done cooking, or in advance no more than 1-2 days in the fridge.

For the garlic edamame, spray a pan with baking spray and place over medium-high heat. Add the edamame, red chili flake, and a pinch of salt and let sauté for one minute. Add the crushed, minced garlic cloves. Continue to sauté while stirring the edamame until it becomes visibly toasted on the outside but not burnt.

Lastly, prepare or gather any other toppings. Mix and taste the yogurt sauce: combine the yogurt, sriracha, and rice vinegar in a bowl and adjust the ratios as needed.

To assemble the bowl, lay a bed of warm rice down, followed by a sprinkle of furikake. Top with marinated salmon, edamame, pickled onions, and a drizzle of the yogurt sauce. Enjoy.