Japanese Salmon Rice Bowl

Instructions

1. Prepare the rice
   Place the rinsed rice and water in a rice cooker and cook according to manufacturer's instructions. Alternatively, cook in a heavy-bottomed pot over medium heat until water is absorbed, then reduce heat to low and cook covered for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Season the rice
   In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar dissolves, stirring occasionally. Do not boil. When rice is done, transfer to a large wooden bowl and drizzle the vinegar mixture over it. Fold gently with a rice paddle to incorporate the seasoning without mashing the rice. Let cool to room temperature.
3. Prepare the salmon marinade
   In a small bowl, whisk together soy sauce, mirin, and wasabi paste until well combined. Add the cubed salmon and gently toss to coat. Let marinate for 5-10 minutes, but not longer as the acid in the soy sauce will begin to cook the fish.
4. Arrange the bowls
   Divide the seasoned rice among four serving bowls. Arrange the marinated salmon cubes on top of the rice in the center of each bowl.
5. Add the vegetables
   Around the salmon, arrange the sliced avocado and cucumber in an attractive pattern. The presentation is an important aspect of this dish, so take your time to make it visually appealing.
6. Garnish and finish
   Sprinkle each bowl with sliced green onions and toasted sesame seeds. Add the strips of nori around the edges. If desired, place a small amount of additional wasabi on the side of each bowl for those who enjoy extra heat.