I improvised this recipe and was super happy with it. I made it all with stuff I had on hand besides the salmon.
3/4 cup cooked rice
raw sashimi-grade salmon (about 4 oz), sliced
1/2 cup sliced cukes, tossed with a little nuoc cham (fish sauce, rice vinegar, sesame oil, salt, sugar)
1 umeboshi and a couple japanese pickles
chopped scallions and furikake, for garnish
Toss salmon slices with a bit of citrus juice, sesame oil, and ponzu sauce. Marinate cuke slices in nuoc cham for about five minutes.
Assemble bowl to include salmon, cuke, and rice. Garnish with pickles, furikake, wasabi, and scallions.