In a bowl, combine tamari, sriracha, sesame oil, scallions, and sesame seeds. Add salmon cubes and gently toss to coat. Marinate in the fridge for 10-15 minutes.
If not already prepared, cook sushi rice according to package instructions and let it cool slightly.
Divide rice among serving bowls. Top with marinated salmon, avocado, cucumber, and carrot.
Garnish with pickled ginger and a drizzle of extra sriracha.
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