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1
Place the rice in a bowl with water and stir occasionally for 2 minutes. Strain the rice, put the rice back into the bowl with fresh water, and repeat the process 7 times.
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2
Place the rinsed, drained rice in a saucepan with 1 1/2 cups water. Cover and cook for 5 minutes over medium heat. Reduce the heat to low and cook for 10 minutes. Remove the pan from the heat and let the rice sit in the covered pan for 15 minutes.
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3
Mix the rice vinegar, sugar, and salt in a small saucepan and heat it on low heat until the sugar and salt have dissolved. Remove from heat and let cool.
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4
Spread the rice out in a shallow baking dish. Add half the rice vinegar sauce, and stir. Once mixed, fan air over the rice so it cools off and obtains a sticky texture.
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5
Heat olive oil in a pan over medium heat. When the oil starts to shimmer, add the mushrooms, garlic, tofu, and shrimp, and cook until they turn a golden brown color.
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6
Cut the fish, avocado, and cucumber into thin slices.
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7
Place rice at the bottom of 2 bowls, add nori seaweed on top, cover it with more rice, and add the tofu mixture, fish, cucumber, avocado, soy sauce, and ginger, and serve with the remaining rice vinegar sauce.
