Cut the salmon into bite sized pieces

Toss salmon in a bowl with the rest of the ingredients

Cover and leave in the fridge to marinate for at least 30 minutes or more

After its done marinating, take out and add to the poke bowl

Using a mandoline slicer or a knife, slice the cucumber into small thin rounds

Chop the shallot into small thin rounds

Place the cucumber and shallot slices into a jar

Cover with rice vinegar and red pepper flakes

Cover and allow to sit for at least 30 minutes or more

After at least 30 minutes, take cucumbers out of the fridge and top onto poke bowl

Chop the cauliflower head into florets and place into a food processor

Pulse the food processor until the florets become into small rice-sized granules

Heat a medium sized frying pan on medium heat

Place the olive oil in the pan

Once the pan is hot, add the cauliflower rice and cook until the rice is tender

When it is cooked, take cauliflower rice off the heat and allow to cool

Add salt and rice vinegar and place in a bowl

Cover the bowl and place in the refrigerator until the rice is cool

Add the salmon, cauliflower rice, pickled cucumbers, edamame, scallions, and sesame seeds to a bowl

Serve and enjoy!