Ingredients:

  • 1.5 cups sushi rice (300g)
  • 2 cups cold water (475ml)
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 1 lb sashimi-quality skinless salmon fillet, cubed (450g)
  • 0.25 cup low-sodium soy sauce (60ml)
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 1 tsp rice vinegar
  • 0.5 cup shelled edamame, steamed
  • 1 small English cucumber, thinly sliced
  • 0.5 avocado, sliced
  • 2 radishes, thinly sliced
  • 1 tbsp pickled ginger
  • 1 tsp furikake
  • 2 scallions, green parts only, finely sliced

Instructions:

  1. Rinse the sushi rice in a fine-mesh sieve under cold water for 2-3 minutes until the water runs clear to remove excess starch.
  2. Combine rinsed rice and 475ml water in a heavy-bottomed pot. Bring to a boil, then reduce to a low simmer and cover for 20 minutes. Remove from heat and let sit, covered, for 10 minutes.
  3. Gently fold in 3 tbsp rice vinegar, 1 tbsp sugar, and 0.5 tsp salt into the cooked rice using a cutting motion to avoid mashing the grains.
  4. In a non-reactive bowl, whisk together the soy sauce, toasted sesame oil, grated ginger, and 1 tsp rice vinegar. Add the cubed salmon and marinate for 10-15 minutes until the fish looks slightly glossy and darkened.
  5. Divide the seasoned, lukewarm rice into two bowls. Top with the marinated salmon, steamed edamame, sliced cucumber, avocado, radishes, and pickled ginger.
  6. Garnish with furikake and sliced scallions before serving immediately.