Salmon and Avocado Chirashi Bowl

Instructions

1. Cook the rice
   Place the rinsed rice and water in a rice cooker and cook according to manufacturer's instructions. Alternatively, cook the rice in a heavy-bottomed pot: bring to a boil, reduce heat to low, cover and simmer for 15 minutes, then remove from heat and let stand covered for 10 minutes.
2. Prepare sushi vinegar
   While the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until sugar dissolves, then remove from heat and allow to cool to room temperature.
3. Season the rice
   Transfer the cooked rice to a large wooden bowl or a large shallow dish. Using a wooden paddle or spatula, gently fold in the vinegar mixture while fanning the rice to cool it quickly. This creates a glossy texture. Be careful not to mash the rice.
4. Prepare the toppings
   Cut the salmon into 1/2-inch cubes. Slice the avocados in half, remove the pit, peel, and cut into cubes. Slice the cucumber thinly. Cut the nori sheets into thin strips. Slice the green onions thinly on a diagonal.
5. Assemble the bowls
   Divide the seasoned rice among four serving bowls. Arrange the salmon, avocado, and cucumber artfully on top of the rice. Sprinkle with tobiko, nori strips, sesame seeds, and green onions.
6. Serve
   Serve the chirashi bowls immediately with small dishes of soy sauce and wasabi on the side. Each person can mix the ingredients together before eating or enjoy each component separately.