Instructions:
- Wash the rice in a fine-mesh sieve under cold running water, agitating gently, until the water runs mostly clear. Drain very well.
- Cook rice using a rice cooker or saucepan method (bring to boil, cover, reduce heat to lowest setting, simmer 15 minutes, rest 15 minutes, covered).
- Prepare the Seasoning (Sushi-zu): Gently warm the rice vinegar, sugar, and salt in a small saucepan until the sugar and salt fully dissolve. Do not boil. Let cool slightly.
- Season the Rice: Transfer the hot, cooked rice to a large, wide bowl. Slowly pour the warm sushi-zu evenly over the rice. Using a slicing or folding motion with a wooden paddle, gently incorporate the liquid. Fan the rice while mixing to cool it quickly to body temperature. Cover with a damp cloth until ready to serve.
- Make the Dressing: Whisk together all Soy-Ginger Dressing ingredients (Soy Sauce, 2 Tbsp Rice Vinegar, Sesame Oil, Ginger, Honey/Maple Syrup, Garlic) in a small bowl until emulsified.
- Prep Toppings: Dice the salmon, slice the avocado, and slice the cucumbers.
- Assemble the Bowls: Divide the seasoned rice among four bowls. Artfully arrange the salmon cubes, avocado slices, and cucumber amongst the rice.
- Finish and Serve: Drizzle the Soy-Ginger Dressing generously over the toppings. Sprinkle with sliced scallions, toasted sesame seeds, and nori strips. Serve immediately.