Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and water in a pot and bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
Remove from heat and let it sit for 10 minutes with the lid on.
In a bowl, combine diced salmon with soy sauce and sesame oil.
Slice the avocado, cucumber, and radish thinly.
Fluff the cooked rice with a fork and place it in a serving bowl.
Arrange the marinated salmon on top of the rice.
Add the sliced avocado, cucumber, carrots, radish, and cabbage around the salmon.
Garnish with green onions and sesame seeds, and serve with lemon wedges.