Do-It-Yourself Salmon Poke Bowls

• 4 cups cooked rice

• 4 tablespoons soy sauce

• 4 teaspoons rice vinegar

• 4 teaspoons sesame oil

• ¼ teaspoon chile oil (Optional)

• ¾ pound sashimi-grade salmon, cut into small cubes

Toppings:

• 1 avocado, sliced, or to taste

• 1 red bell pepper, sliced, or more to taste

• ¼ cup shelled edamame, or more to taste

• 4 sheets dried seaweed, cut into strips, or to taste

• 1 tablespoon pickled ginger, or to taste

• 1 tablespoon furikake (Japanese nori seasoning), or to taste

• 2 tablespoons chopped green onion, or to taste

• 1 tablespoon sesame seeds, or to taste