To cook the sushi rice, rinse the rice under running water very well until it runs clear.
Add rice to a saucepan, and add the water. Bring to a boil, cover and simmer gently for 10 minutes. Remove from heat without opening the lid and allow to sit for 20 minutes. Fluff with a fork and season with rice seasoning when still hot.
To cook the salmon, heat olive oil in a nonstick pan over medium high heat. Cook the salmon for 3 minutes, turning once, or until cooked through. Remove onto a plate, and drain excess fat.
Add the sauce ingredients (tamari, vinegar, honey, sesame oil, garlic, and ginger) to the pan and cook for 2 minutes until slightly thickened. If needed, add a splash of water to get the right consitency. Remove the sauce from the heat, add in the cooked salmon, and toss to combine.
Divide the rice between 3 bowls, sprinkle with black sesame seeds. Top with salmon, cucumber, radishes, avocado, green onions. Serve with lemon wedges, and drizzle with hot sauce if desired.