Freshly sliced salmon, topped with a variety of Japanese accompaniments; which can be found at your local Asian food markets. Make sure to stock up because you'll want to make this rice bowl again and again. Try using other types of fresh fish, such as tuna.
If you want rice cooked perfectly every time, follow this method for preparing other meals as well.
- 1 1/ 2 cups sushi rice, well rinsed
- 1 1/ 2 cup cold water, plus more for rinsing
- 1 sashimi grade salmon filet, sliced 1/4" thick
- 1 cucumber, thinly sliced length wise
- 1 avocado, sliced `
- Tobiko orange caviar
- Seaweed salad
- Mustard leaf pickles
- Japanese pickle plums
- Soy sauce
- Sesame oil
- Rice vinegar
Place rice in a bowl with cold water, using your hands, wash it really well. Change the water few times until water is no longer cloudy. After this process, place rice in a strainer and wash one more time under cold running water.
In a small pot add rice and water. Bring to a boil on high heat. Immediately give it a stir and turn the heat down to medium. Cover and cook for 10 minutes. Remove from heat. Leave rice covered for another 10 minutes. Remove rice from pot into bowls and allow it to cool down completely before adding the toppings.
To assemble, top rice with fresh slices of salmon, avocado, cucumber rolls, and orange caviar. Add some seaweed salad, mustard leaf pickles and, Japanese pickle plums. Sprinkle furikake over top of avocado and serve with sesame oil, soy sauce, rice vinegar and, wasabi.