Salmon Sushi Rice Bowl in 30 Minutes

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a pot or rice cooker, bring to a boil, then cover and simmer on low for 15 minutes.
2. While the rice is hot, gently fold in the rice vinegar, sugar, and salt using a wooden spoon.
3. Let the rice sit uncovered for 5 minutes to allow excess steam to escape.
4. In a medium bowl, whisk together soy sauce, sesame oil, honey, and ginger. Toss in the cubed salmon and let it marinate for 10 minutes.
5. Prepare the fresh toppings by slicing the avocado, cucumber, and radish, and steaming the shelled edamame.
6. Combine Kewpie mayonnaise, sriracha, and lime juice in a small bowl to create the spicy mayo drizzle.
7. Assemble the bowls by placing a base of seasoned rice topped with marinated salmon, avocado, cucumber, edamame, and radish. Drizzle with spicy mayo and garnish with toasted sesame seeds and shredded nori.