Cook the Rice:

• Rinse the sushi rice under cold water until the water runs clear.
• In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed.
• In a small saucepan, heat the rice vinegar, sugar, and salt until the sugar and salt dissolve. Let it cool.
• Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Prepare the Salmon:

• In a bowl, combine the soy sauce, rice vinegar, sesame oil, honey, and black seed oil to create a marinade.
• Add the cubed salmon to the marinade, coating it evenly. Let it marinate for 10-15 minutes.

Make the Black Seed Oil Dressing:

• In a small bowl, whisk together the black seed oil, lime juice, minced garlic, honey, salt, and pepper. Set aside.

Assemble the Poke Bowl:

• Divide the cooled sushi rice among serving bowls.
• Arrange the marinated salmon, cucumber slices, carrot, avocado, red onion, and edamame beans on top of the rice.
• Sprinkle black sesame seeds over the bowls.

Drizzle the Black Seed Oil Dressing:

• Drizzle the prepared black seed oil dressing over the poke bowls.