1.Preheat oven to 220°C. Line an oven tray with baking paper.
2.To make dressing, place soy sauce, sugar, ginger, vinegar and sesame oil in a small saucepan; cook, stirring, over high heat for 4 minutes or until thickened. Reserve half the dressing.
3.Place your choice of protein on lined tray; brush with the remaining dressing. Roast for 8 minutes or until tofu is warmed through, or salmon or chicken are cooked through.
4.Meanwhile, prepare rice following packet directions.
5.Boil, steam or microwave edamame; cool under cold running water, then drain.
6.Divide rice mixture and chosen protein evenly among bowls; top with edamame, radish, carrot, cucumber, avocado and pickled ginger. Sprinkle with sesame seeds; serve with nori snack strips and remaining dressing.
Use a julienne peeler, mandoline or V-slicer to cut the carrot into julienne. A julienne peeler looks like a wide-bladed vegetable peeler with a serrated blade; they are available from Asian grocers and kitchen stores.