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Sushi rice:
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Wash your rice under cold running water and rub it gently between your fingers, without breaking the grains.
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Wash until the water nearly comes clean.
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Put the rice in a pan or in a rice cooker, add the water accordingly and let sit for 30 minutes.
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Start cooking and as soon as the water boils, cover your pan tightly, turn to minimum heat and let cook for 15 solid minutes.
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Turn off the heat, cover the pan with a thick towel and let it sit again for about 10 minutes.
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If you have a rice cooker, you dont have to worry about a thing, just dont remove the lid for up to 10 minutes after the cooking is finished.
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Meanwhile, prepare the seasoned vinegar: mix the vinegar, sugar and salt until dissolved.
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Pour your rice into a large bowl.
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Add the seasoned rice vinegar and with a wide wooden spoon, pick up the rice from under and fold it gently.
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You just want to blend in the vinegar without breaking the grains.
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Fold until the vinegar is completely absorbed.
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Cover the rice until you are ready to use it.
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Roasted salmon skin:
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Start by cutting out the skin from the salmon, leaving a little less than 1 cm of flesh on it.
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Sprinkle with a little salt on both sides.
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Lay it on a nonstick pan, skin side down, turn up the heat and let it roast gently.
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It should take about 10 minutes to get a nice golden color without actually burning it.
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If you feel the need, add just a tiny little bit of oil to the pan.
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My salmon was quite fatty, so I didnt need to do that.
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Keep checking on it and adjust the heat accordingly.
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When its done, turn off the heat and flip the skin to the fleshy side.
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It will finish cooking all by itself and without drying out (3 to 4 minutes).
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Remove the skin from the pan, set aside.
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Tempura and panko fried salmon:
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In a small bowl, beat the egg with 2 tablespoons of flour and add enough cold water to get a smooth pancake-like batter.
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In another bowl, pour the panko bread crumbs.
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Cut the raw salmon you have in half and slice one half into thick strips, cover them in batter and dredge them in panko.
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Fry until nice and golden.
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Remove and let it drain on a paper towel.
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Sashimi salmon:
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This is pretty easy.
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Just take the remaining salmon and cut it in bite-size pieces.
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I usually keep the fattiest pieces for the sashimi.
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(If you dont like raw fish, its fine to skip this!)
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Now, lets put everything together:
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Take two large serving bowls, add about 1/4 of the rice you made for each bowl (1 cup each bowl).
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Top with half of the salmon (I usually leave the tempura for last), cucumbers, green onion and avocado.
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Give it a good sprinkling of roasted sesame seeds, drizzle with teriyaki and serve with panko-covered salmon sticks on top.
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Enjoy!
