Salmon & Sushi Rice

Source: NYT Cooking

Ingredients

• Salmon filet
• 1 teaspoon sesame oil
• 1 1/2 cups sushi rice
• 1/4 cup rice vinegar
• 3 tablespoons sugar
• 1 tablespoon kosher salt
• Kosher salt

Instructions

Prepare salmon by removing skin and cutting into 1-2 inch cubes. Season with a sprinkling of kosher salt and sesame oil, stir to coat, and set aside while rice cooks.

Rinse sushi rice until water runs clear and drain. Combine rice vinegar, sugar, and salt in a medium Dutch oven or saucepan over high heat and stir to dissolve sugar. Add rice and 1 3/4 cups water and bring to a boil. Once boiling, cover the pan and reduce heat to low, and cook for about 20 minutes.

Uncover the rice and arrange salmon across the top, trying to space out each cube separately. If the pan looks too dry, add another 1/4 cup water. Recover and steam the salmon over low heat for an additional 12 minutes.

While the fish is cooking, prep additional toppings (see below), slicing cucumbers and avocado, mixing up scallion-oil sauce, and gathering other sauces and toppings as preferred.

Remove pan from heat and serve with a rice scoop, topping on your plate or bowl to taste.