Rinse the sushi rice under cold water until the water runs clear, then cook it according to the package instructions or in a rice cooker. Once cooked, let it rest for a few minutes, then gently season with rice wine vinegar and a pinch of salt. Fluff and set aside.

Preheat the oven to 400°F. Cut the salmon fillets into bite-sized cubes and arrange them in a single layer on a baking sheet lined with parchment paper. Brush the salmon generously with Japanese barbecue sauce.

Bake the salmon for 10–12 minutes, until it is cooked through and flakes easily with a fork. Remove from the oven and set aside.

While the salmon bakes, prepare the vegetables by thinly slicing the cucumber and radishes, cutting the carrots into sticks, and chopping the green onions. Steam or microwave the edamame until tender.

Divide the cooked rice evenly among four bowls. Arrange the cucumber, edamame, carrots, avocado slices, and radishes over the rice. Spoon the glazed salmon evenly over each bowl.

Finish by sprinkling each bowl with green onions and white and black sesame seeds. Serve with a lime wedge on the side.