salmon bowl

sushi rice (like for the relish bowl)

cooking the rice this way helps it stay loose and not clumpy

2 cups sushi rice

1/2 cup rice vinegar

1/4 cup sugar

rinse the rice thoroughly, until the water runs clear
soak the rice for 30 minutes in 4 cups water
strain the rice and rinse again
add the rice and 2.5 cups water, bring to a boil then simmer
when rice is done, remove from heat. don't stir it
combine rice vinegar and sugar and stir until dissolved
dump the rice into a large bowl and sprinkle the vinegar/sugar over it
stir minimally, just enough to coat the rice.

salmon

heat your pan to medium, then add a splash of oil

place the salmon in the pan, skin side down

reduce the heat to just above minimum and cover with a tight fitting lid

cook salmon for approx 10 min, until done.

remove, and flake or serve whole pieces

refrigerator pickles

1/2 a cucumber

1/2 cup rice vinegar (or any vinegar)

1/4 cup sugar

1/2cup warm water

dissolve sugar in warm water, add vinegar, add cucumbers and store in the fridge for at least 24hrs. if you don't have 24 hrs, omit the water and let them sit on the counter while you cook.

ponzu sauce

1/3 cup lime juice

1 tbsp cup rice vinegar

1 tbsp cooking sherry

1 tbsp brown sugar

1 tbsp soy sauce

other toppings:

sliced avocado

thinly sliced green onion

pickled ginger

black sesame seeds