Ingredients:

  • 300g short-grain Japanese rice
  • 400ml filtered water
  • 45ml rice vinegar (unseasoned)
  • 15g granulated sugar
  • 5g sea salt
  • 340g sashimi-grade salmon, sliced into 1/2-inch thick rectangles
  • 0.5 English cucumber, thinly sliced into half-moons
  • 1 ripe avocado, pitted and sliced into wedges
  • 10g salmon roe (Ikura)
  • 2 sheets nori, shredded into fine ribbons
  • 10g pickled ginger (Gari)
  • 5g wasabi paste
  • 9g toasted sesame seeds

Instructions:

  1. Rinse the rice in a bowl of cold water, swirling with your hand and draining, 4-5 times until the water is no longer cloudy. Let the rice sit in a strainer for 10 minutes to ensure even hydration.
  2. Combine rinsed rice and 400ml water in a medium heavy-bottomed pot. Bring to a boil, then reduce to the lowest heat and simmer, covered, for 15 minutes.
  3. Remove the pot from heat and let the rice sit, covered, for an additional 10 minutes to finish steaming.
  4. Whisk rice vinegar, sugar, and salt together in a small bowl until the solids are completely dissolved.
  5. Transfer the hot rice to a large non-metal bowl. Fold in the vinegar mixture using a 'cutting' motion with a rice paddle or wooden spatula to avoid mashing the grains.
  6. Divide the seasoned rice into two large bowls. Arrange the sliced salmon, cucumber, and avocado on top.
  7. Garnish with salmon roe, shredded nori, toasted sesame seeds, pickled ginger, and wasabi before serving.