Ingredients:

  • 1 cup (200g) Sushi rice
  • 1 ¼ cups (300ml) Water
  • 2 tbsp Rice vinegar
  • 1 tbsp Granulated sugar
  • 0.5 tsp Kosher salt
  • 10 oz (280g) Fresh salmon fillet, skinless and cubed
  • 1 tbsp Neutral oil
  • 3 tbsp Low-sodium soy sauce
  • 2 tbsp Mirin
  • 1 tbsp Honey
  • 1 tsp Fresh ginger, grated
  • 1 clove Garlic, minced
  • 1 small Persian cucumber, sliced
  • 0.5 Ripe avocado, sliced
  • 0.25 cup (40g) Shelled edamame
  • 1 Green onion, sliced
  • 1 sheet Nori, shredded
  • 1 tsp Toasted sesame seeds

Instructions:

  1. Rinse the sushi rice under cold water until clear. Cook with 1.25 cups of water in a rice cooker or saucepan. Once cooked, fold in rice vinegar, sugar, and salt while hot. Set aside to cool to room temperature.
  2. Pat the salmon cubes completely dry with paper towels to ensure a proper sear.
  3. In a small bowl, whisk together the soy sauce, mirin, honey, grated ginger, and minced garlic.
  4. Heat oil in a non-stick skillet over medium-high heat. Add salmon cubes in a single layer and sear for 2 minutes until a golden crust forms.
  5. Pour the sauce mixture into the pan. Turn the salmon pieces and let the liquid bubble for 2 to 3 minutes until it coats the back of a spoon. The salmon should be flaky and opaque in the center.
  6. Assemble the bowls by layering the seasoned rice, glazed salmon, cucumber, avocado, and edamame. Garnish with green onions, nori strips, and sesame seeds.