Sushi Rice Bowl

Rinse white rice under cold water until water runs clear. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed.

Remove from heat and let stand covered for 10 minutes. In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold vinegar mixture into the cooked rice using a wooden spoon; do not stir vigorously.

While rice cooks, prepare protein: if using raw salmon or fish, slice thinly; if using cooked protein, slice or portion as needed. Chill until assembly.

Julienne or slice cucumber, carrot, and avocado. Shell edamame if using fresh. Arrange prepared vegetables on a plate or in small bowls.

Divide cooled or warm sushi rice between two bowls, packing gently.

Arrange protein and vegetables on top of rice in sections. Top with nori strips and sprinkle with sesame seeds and green onion.

Serve with soy sauce and ponzu sauce on the side for drizzling. Toss before eating, or eat layered.