In a fine mesh sieve, rinse the Short Grain White Rice (1 cup) under warm water until it runs clear. Place in a small saucepan with Water (1 1/2 cup). Allow to sit in the water for 15 minutes.
Then bring to a boil, reduce heat to low, cover, and cook for 20 minutes. Remove from the heat and rest for 10 minutes. Then fluff with a fork and divide between 4 bowls.
Meanwhile, combine the French Baby Carrots (1 bunch) and Radish (1 bunch), Garlic (1 clove), Rice Vinegar (3 tablespoon) and Sea Salt (1 teaspoon) in a medium mixing bowl. Let sit, stirring occasionally, until the vegetables have softened, about 15 minutes.
Mix the ingredients for the spicy ponzu sauce together in another small mixing bowl. Combine Serrano Chili (1), Gluten-Free Tamari Soy Sauce (1/4 cup), Lemon Juice (1/4 cup), and Water (2 tablespoon) together.
Add the Salmon (0.75 pound) and Fresh Cilantro (1/4 cup); toss to combine.
Divide the salmon, pickled vegetables, and Avocado (1) in the bowls, arranging each in its own quadrant. Spoon the remaining ponzu sauce over the poke bowls or serve on the side, and garnish with Black Sesame Gomasio (to taste), if using.