To make the ponzu, whisk all ingredients together in a small bowl. Set aside.
To make the spicy mayo, whisk all ingredients together in a small bowl. Set aside.
To make the picked radishes, place radishes in a glass jar or bowl that has a lid. Place remaining ingredients in a small saucepan and bring to a boil, just until sugar and salt are dissolved. Pour the liquid over the sliced radishes and seal the jar. Refrigerate for at least 1 hour before serving.
To Assemble Your Bowls:
Preheat oven to 450 degrees. Place salmon onto a baking sheet covered with parchment paper or foil. Season with sea salt and freshly ground pepper. Bake salmon for 12-14 minutes.
Divide cooked sushi rice into 4 bowls. Arrange fish and vegetables on top of the rice. Spoon ponzu sauce over the completed bowl. Finish with a drizzle of sriracha mayo, furikake/sesame seeds and chopped cilantro.