Cook rice in a saucepan of boiling water for 25 minutes, until just tender.
While rice is cooking, prepare rest of your ingredients. To make dressing, whisk together soy sauce, rice vinegar, toasted sesame oil and furikake.
Cut salmon into bite-sized cubes, trimming off any skin or excess fatty bits as you go. Toss salmon in prepared dressing.
Thinly slice spring onion and cut pineapple and avocado into bite-sized chunks. Thinly slice radishes.
Once rice is cooked, rinse it under a cold tap until cooled and drain well. (If I have time I like to cook the rice a bit in advance so I can let it cool a little at room temperature. Don’t leave it for too long, though, as harmful bacteria can grow in room-temperature rice.)
Spoon salmon over rice and arrange rest of the ingredients on top to build your ideal bowl.