In a large mixing bowl, wash and soak the rice in water for 10 minutes. Drain the water, add fresh water, and wash the rice again, rubbing it between your hands.

Drain the water, and add it to a large pot. Fill the pot with the 4 cups of water and 2 tsp of salt.

Cook the rice, covered, for 20 to 25 minutes, or according to the directions on your package.

When the rice is finished, add the vinegar, and fluff the rice with a spatula. Take the rice off the heat and keep it partially covered until ready to serve.

Wash and pat dry the salmon. Cut the salmon into 2x2 inch pieces. Season with salt and pepper.

In a small mixing bowl, mix the ground spices into the cornstarch. In another mixing bowl, scramble the eggs. Place the sesame seeds on a large plate.

Dip each salmon piece into the cornstarch, then the egg. Roll the salmon into the plate of sesame seeds.

Heat a large skillet with 2 tbsp of sesame seed oil. Cook the salmon bites on medium heat on each side for 5 minutes or until the sesame crust has browned on each side.

Set the salmon aside in a warm place.

In a small skillet, heat 2 tbsp of sesame oil. Sauté the sugar snap peas for 3 minutes or until bright green. Season with salt and pepper and stir.

Serve the poke bowl with a generous amount of rice, salmon bites, cucumber slices, avocado slices, and a sprinkle of green onion and sesame seeds.

Drizzle teriyaki sauce onto the dish.