Sushi Bowls (Deconstructed Sushi)

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it rest for 10 minutes, then fluff with a fork and allow to cool slightly.

While the rice is cooking, prepare your toppings. Dice the cucumber and avocado into bite-sized pieces. Thinly slice the green onions. Thaw the frozen edamame by placing them in a bowl and running warm water over them, or by briefly boiling them.

Pat the sushi-grade salmon fillet dry with paper towels and dice it into uniform, bite-sized cubes.

In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil to create the dressing.

To assemble the bowls, divide the slightly cooled sushi rice among four serving bowls. Artfully arrange the diced salmon, cucumber, avocado, edamame, and green onions on top of the rice. Drizzle generously with the prepared dressing and sprinkle with toasted sesame seeds before serving.