Japanese Rice Bowl

INSTRUCTIONS

• 1
  First, cook the rice: Rinse the rice under cold water, put it in a pot, pour in 350 ml of water, and bring to a boil over high heat. Once the water starts boiling, reduce the heat to low to medium, cover the pot with a lid, and cook the rice for 15 minutes.
• 2
  Meanwhile, prepare the vegetables: Slice the cucumber into thin slices. Peel the carrot and also slice it into thin slices. Remove the skin and pit from the avocado and slice it into thin slices as well.
• 3
  Once the rice is cooked, remove it from the heat, stir in the vinegar and brown sugar, cover the pot again with the lid, and let the rice sit for another 5–10 minutes.
• 4
  Now prepare the salmon: Take a medium-sized pan and heat the canola oil over high heat. Meanwhile, pat the salmon fillets dry and salt them. Place the salmon fillets skin-side down in the heated pan, reduce the heat to medium, and fry for 2–3 minutes. Then turn the fillets, reduce the heat to low, and fry for another 5–6 minutes. Finally, fry the salmon on the sides, 1–2 minutes on each side. Remove the fried salmon from the heat, remove the skin, and cut into smaller pieces.
• 5
  Peel the garlic, press it into a small bowl, and mix with soy sauce. Finely chop the spring onion.
• 6
  Finally, prepare 2 bowls and divide the cooked rice between them. On top of the rice in each bowl, arrange the sliced carrot, cucumber, and spring onion, sliced avocado, and pieces of salmon. Pour the soy sauce with garlic over everything and serve immediately.