Asian-Style Sesame Salmon Rice Bowls

1. Cook the Rice

Begin by combining 1/4 cup of unseasoned rice vinegar, 3 tablespoons of granulated sugar, and 1 teaspoon of kosher salt in a large saucepan. Stir until the sugar and salt dissolve. Add the rinsed sushi rice and 1 3/4 cups of water to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for about 20 minutes. The rice should be tender and most of the liquid absorbed.

2. Prepare the Salmon

While the rice is cooking, place the 1.5 pounds of skinless salmon fillet cubes in a small bowl. Toss the salmon with 0.5 teaspoon of toasted sesame oil and a pinch of salt to season.

3. Steam the Salmon

Once the rice is ready, gently arrange the seasoned salmon cubes on top of the rice in the saucepan. Cover the pan and allow the salmon to steam over low heat for about 12 minutes. The salmon should be cooked to medium.

4. Prepare the Vinaigrette

In a small bowl, combine 1/4 cup of low-sodium soy sauce, 3 tablespoons of distilled white vinegar, 2 tablespoons of safflower or canola oil, 2 tablespoons of coarsely chopped scallions, 2 tablespoons of minced fresh ginger, and 0.25 teaspoon of toasted sesame oil. Mix well.

5. Assemble the Bowls

To assemble your bowls, scoop portions of the cooked rice and salmon into individual serving bowls. Top each bowl with thinly sliced Persian cucumbers, green coleslaw mix, and thinly sliced avocado. Drizzle the prepared vinaigrette generously over each bowl.

6. Garnish

If desired, garnish with torn toasted nori sheets for an added touch of flavor and texture.