Japanese Rice Bowl

INSTRUCTIONS

• 1
  First, cook the rice: Rinse the rice under cold water, place 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 rounds. Peel the carrot and also slice it into thin rounds. Peel and pit the avocado and slice it into thin rounds as well.
• 3
  Once the rice is cooked, remove it from the heat, stir in the vinegar and cane sugar, cover the pot again with a lid, and let the rice rest for another 5–10 minutes.
• 4
  Now prepare the salmon: Take a medium-sized pan and heat rapeseed oil in it over high heat. Meanwhile, pat the salmon fillets dry and season with salt. Place the salmon fillets skin-side down in the hot pan, reduce the heat to medium, and sear for 2–3 minutes. Then flip the fillets, reduce the heat to low, and sear for another 5–6 minutes. Finally, sear the salmon on its sides, 1–2 minutes per side. Remove the seared 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 the soy sauce. Finely chop the spring onion.
• 6
  Finally, prepare 2 bowls and divide the cooked rice among them. On top of the rice in each bowl, arrange the sliced carrot, cucumber, and spring onion, sliced avocado, and salmon pieces. Drizzle everything with the soy sauce and garlic mixture and serve immediately.