Add the rice, and water to a pot (or rice cooker) and bring it to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until all of the water is absorbed. Remove from the heat and allow to steam for 10 minutes with the lid on. Add the salt, fluff with a fork, and set aside.

Dice the cucumber, shred the cabbage with a Mandoline, and slice the radishes and green onions. If you don’t have carrot lox on hand, cut 2 large carrots into ribbons, using a vegetable peeler or julienne. Also, thaw and cook the edamame as per package instructions, cook the broccoli ,  cauliflower  and dice the avocado. Drain the chickpeas and rinse. 

For the Tahini Sauce, blend all ingredients for the tahini sauce in a blender until smooth. Add water to your desired consistency. (Alternatively, serve your poke bowl with peanut sauce). 

Assemble the poke bowl: Divide the rice between 4 bowls. Then assemble all prepared veggies, and chickpeas  onto the rice . Top with avocado, sesame seeds, jalapeños, and herbs as desired. Serve with tahini sauce and lemon or lime wedges on the side.