Preparation

• Rinse the sushi rice thoroughly under cold water until the water runs clear.
• Cook the rinsed rice in a rice cooker or saucepan with 1 1/4 cups water. Bring to a boil, then reduce to low heat, cover, and simmer for about 18-20 minutes. Let it sit covered for 10 minutes.
• Mix rice vinegar, sugar, and salt until dissolved, then fold into the cooked rice.
• Marinate the salmon in soy sauce and sesame oil for about 10 minutes.
• Sear the salmon in a skillet with olive oil, seasoning with salt and pepper, for about 3-4 minutes per side.
• Whisk together soy sauce, rice vinegar, honey, and sriracha in a small bowl.
• Divide the seasoned sushi rice among serving bowls.
• Top rice with sliced seared salmon, avocado, cucumber, carrot, radish, and green onions.
• Drizzle prepared sauce over the bowl, finishing with sesame seeds and nori strips.