Ingredients:

  • 180 g (1 cup) Japanese Sushi Rice
  • 350 ml (1 1/2 cups) Cold Water
  • 2 Tbsp Rice Vinegar
  • 1 tsp Caster Sugar (Fine Sugar)
  • 1/4 tsp Fine Sea Salt
  • 250 g (9 oz) Sushi-Grade Salmon Fillet, skin removed
  • 60 ml (1/4 cup) Low-Sodium Soy Sauce or Tamari
  • 1 Tbsp Toasted Sesame Oil
  • 1 tsp Fresh Ginger, grated
  • 1 clove Garlic, minced
  • 1 tsp Sriracha or Red Chilli Flakes (Adjust to desired heat/oomph)
  • 1/2 medium Avocado, diced
  • 1/2 English Cucumber, thinly sliced or cubed
  • 50 g (1/2 cup) Shelled Edamame Beans (thawed if frozen)
  • 2 Spring Onions (Scallions), finely sliced
  • 1 Tbsp White or Black Sesame Seeds, toasted
  • 1 Tbsp Crispy Fried Shallots or Onions (for crunch)

Instructions:

  1. Rinse the Rice: Place the sushi rice in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs completely clear. This step is non-negotiable for a perfect sticky texture.
  2. Cook the Rice: Combine the rinsed rice and cold water in a saucepan. Bring to a boil over high heat, then immediately reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes. Do not lift the lid.
  3. Rest and Seasoning: Remove the pan from the heat and let it steam, still covered, for 10 minutes. While resting, whisk together the rice vinegar, sugar, and salt until dissolved. Transfer the hot rice to a wide bowl and gently fold the seasoning mix into the rice. Allow the rice to cool completely to room temperature.
  4. Prep the Salmon: Ensure the salmon is very cold. Using a sharp knife, cut the salmon into uniform 1.5 cm (about 5/8 inch) cubes. Consistency is key for even marinating.
  5. Mix and Chill Marinade: In a small, non-reactive bowl, whisk together the soy sauce/tamari, sesame oil, grated ginger, minced garlic, and sriracha. Add the salmon cubes, gently toss to coat, cover, and refrigerate for a minimum of 25 minutes, but no longer than 45 minutes.
  6. Prepare Toppings: Dice the avocado and cucumber. Slice the spring onions. Lightly toast the sesame seeds in a dry pan until fragrant.
  7. Assemble the Bowl: Divide the cooled sticky rice evenly between two wide, shallow serving bowls. Carefully scoop the marinated salmon and its delicious dressing mixture into the center of the rice in each bowl.
  8. Garnish and Serve: Artfully arrange the toppings (avocado, cucumber, and edamame) around the salmon. Drizzle any remaining marinade over the rice/toppings. Finish with the sliced spring onions and a generous sprinkle of toasted sesame seeds and crispy fried shallots. Serve immediately.