Sesame-Ginger Salmon Rice Bowls

1. Cook the Rice

In a large saucepan, combine 1/4 cup unseasoned rice vinegar, 3 tablespoons granulated sugar, and 1 teaspoon kosher salt. Stir this mixture together until the sugar and salt are fully dissolved. Add the rinsed sushi rice and 1 3/4 cups of water to the saucepan. Give it a gentle mix to ensure everything is well combined. Bring the mixture to a boil over medium-high heat. As soon as it reaches a boil, cover the saucepan, reduce the heat to low, and let it cook for about 20 minutes. You'll know it's ready when the rice is tender and most of the liquid has been absorbed.

2. Prepare and Steam the Salmon

While the rice is cooking, place the cubed salmon in a small bowl and toss it with 1/4 teaspoon toasted sesame oil and a pinch of salt. Once the rice is done, arrange the seasoned salmon cubes on top of the cooked rice in the same saucepan. Cover the saucepan again and let the salmon steam over the rice for about 12 minutes. This method allows the flavors of the salmon to meld beautifully with the seasoned rice, resulting in a harmonious blend of textures and tastes. The salmon should be cooked to a tender medium.

3. Make the Vinaigrette

In a small bowl, combine 1/4 cup low-sodium soy sauce, 3 tablespoons distilled white vinegar, 2 tablespoons safflower or canola oil, 2 tablespoons coarsely chopped scallions, 2 tablespoons minced fresh ginger, and the remaining 1/4 teaspoon toasted sesame oil. Mix everything together well and taste to adjust the seasoning if needed with a pinch of salt.

4. Assemble the Bowls

To assemble your bowls, scoop the steamed salmon and rice into four serving bowls. Top each bowl with thinly sliced Persian cucumbers, green coleslaw mix, and avocado slices. Drizzle the prepared vinaigrette over the top of each bowl. If you like, garnish with torn toasted nori sheets.