Prepare the rice. Rinse it 2-3 times until transparent, pour in cold water in a 1:1 ratio and add a little salt.
Cover the rice with foil and make small holes in it. Cook the rice on low heat for 10-15 minutes, turn it off and leave it to cook under the foil.
Cut the radish into wedges, the cucumber into thin slices. Cut the green onion into thin feathers diagonally. Cut the nori into triangles.
Cut the salmon into large cubes. Transfer the fish to a small bowl and pour in a marinade of rice vinegar, soy sauce, cane sugar, dried garlic and sesame oil. Add some green onions to the salmon, stir and leave to marinate for 10-15 minutes.
Peel the avocado and cut into thin slices.
Place a rice ball in the center of the plate. Arrange cucumber slices, marinated salmon, avocado slices, radishes, nori, and green onions around it. Garnish the poke with jalapeno pepper flakes. Pour the remaining salmon marinade into a bowl and serve. The salmon poke is ready. Enjoy!