A deconstructed sushi bowl filled with seasoned sushi rice, topped with baked salmon, carrot cucumber, avocado, and crunchy dried seaweed, topped with sweet umami sauce. Perfect homemade meal to satisfy all your sushi cravings!
Cook rice and water in rice cooker (follow rice instructions for water to rice ratio)
Or, cook rice on stovetop. In a pot with a tight lid, bring to boil rice and water (2 cups rice; ~3 cups water), then reduce heat to low and cook for about 20 minutes. Do not lift open the lid while rice is cooking. After 20 minutes, turn off the heat, and let rice sit for ~10 minutes.
While waiting for rice to cook, in a small bowl, mix together rice vinegar, sugar and salt until sugar and salt is dissolved.
When rice is ready, "fluff" rice by stirring rice around. Add vinegar, sugar and salt mixture to rice while rice is still warm, and mix well.
Pre-heat oven at 425 degrees F
Pat dry a defrosted salmon. Place salmon on a foil skin side down and lay foil on a baking tray. Lightly drizzle salmon with some vegetable oil, spread minced garlic on the top of the salmon, and sprinkle salt to taste.
Bake salmon for 11-14 minutes, or until done. Time needed will largely depend on the thickness of the salmon. Avoid overcooking salmon.
Fork baked salmon into smaller pieces, and removing salmon pieces from skin.
Combine all sauce ingredients into a small pot. Mix well and then turn on the heat to medium. Bring to boil, then lower heat, and keep boiling for a few minutes, or until sauce thickens. Remove from heat.
Create the bowl
Prep the rest of the vegetables: Thinly slice cucumber, slice avocados into thin slices, cut up dried seaweed if you bought large sheets of dried seaweeds. If you bought smaller, already-cut-up dried seaweed, you are set on the seaweed front.
Add rice to the bowl, then top bowl with small pieces of salmon, slices of shredded carrots, cucumber, dried seaweed, sliced avocados. Garnish with sesame seeds and top with sauce.