Prepare the rice by gently squeezing the sides of the pouch to break apart the rice
Pour contents into a skillet, add 2 Tbsp. of water and heat
Stir rice occasionally until heated thoroughly
Combine water, rice wine vinegar and sugar in a bowl
Marinate sliced cucumbers for at least one hour in the refrigerator
In a small saucepan, combine the soy sauce, vinegar, lemon juice, ginger, garlic, sesame oil, and sugar
Simmer over low heat for 3 minutes
Strain and set aside
Layer each bowl with 1/2 cup rice
Layer shrimp on top of rice
Top poke bowl with marinated cucumbers, avocado slices, shredded carrots, green onions, edamame, ginger, sesame seeds and ponzu sauce