Ingredients:

  • 120 ml soy sauce
  • 60 ml honey
  • 15 ml rice vinegar
  • 5 ml toasted sesame oil
  • 15 g fresh ginger, grated
  • 6 g garlic, minced
  • 680 g salmon fillets (4 x 170g)
  • 3 g salt
  • 1 g black pepper
  • 15 ml neutral oil
  • 370 g uncooked sushi rice
  • 150 g avocado, sliced
  • 150 g shelled edamame, steamed
  • 100 g cucumber, thinly sliced
  • 60 g shredded carrots
  • 20 g scallions, thinly sliced
  • 15 g toasted sesame seeds

Instructions:

  1. Rinse the rice under cold water until clear. Combine with water according to package instructions and cook. Once finished, fluff with a fork and let it sit covered for 5 minutes.
  2. In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Simmer over medium heat for 5–7 minutes until reduced by a third.
  3. Pat salmon fillets dry, season with salt and pepper, and heat oil in a skillet. Sear salmon for 4–5 minutes.