Ingredients:

  • 1 cup (200g) Short-grain Japanese sushi rice
  • 1 1/4 cups (300ml) Cold filtered water
  • 2 tbsp Rice vinegar
  • 1 tbsp Granulated sugar
  • 0.5 tsp Sea salt
  • 10 oz (280g) Fresh Atlantic Salmon fillet, skin removed and cut into 3/4-inch cubes
  • 1 Large Ripe Avocado, pitted and cubed
  • 0.5 English Cucumber, thinly sliced
  • 0.25 cup Shelled edamame, steamed
  • 2 tbsp Pickled ginger
  • 1 tbsp Low-sodium soy sauce
  • 1 tsp Toasted sesame oil
  • 1 tbsp Kewpie Mayonnaise
  • 1 sheet Nori, shredded
  • 1 tsp Furikake

Instructions:

  1. Rinse the sushi rice 3–4 times until the water runs clear. Let the rice soak in the measured cooking water for 10 minutes prior to heating.
  2. Bring the rice and water to a boil, then reduce heat to the lowest simmer and cover with a tight-fitting lid for 15 minutes. Remove from heat and let steam with the lid on for an additional 10 minutes.
  3. Transfer the hot rice to a wide wooden or ceramic bowl. Gently fold in the rice vinegar, sugar, and sea salt using a slicing motion to avoid crushing the grains.
  4. Optional: Heat a non-stick skillet over high heat. Sear the salmon cubes for approximately 60 seconds, turning once, to achieve an 'Aburi' style finish (crispy exterior with a tender, translucent center). If not searing, ensure salmon is fresh and high quality.
  5. Toss the cubed avocado with a splash of rice vinegar to prevent oxidation.
  6. Divide the seasoned rice into two bowls. Top with the seared salmon, avocado, cucumber, edamame, and pickled ginger.
  7. Drizzle with soy sauce, toasted sesame oil, and Kewpie mayonnaise. Garnish with shredded nori and furikake before serving.
  8. Place the salmon in the freezer for 15 minutes before slicing into 3/4-inch cubes.