Gluten-Free Salmon Sushi Bowl

Instructions

1. 1Measure the 2 cups of Sushi Rice into a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well.
2. 2Combine the 2 cups of Water and the 1/4 cup Rice Vinegar, 2 tablespoons Sugar, and 1 teaspoon Salt in a medium saucepan. Heat over medium heat, stirring, until the sugar and salt have completely dissolved. Remove from heat and let cool.
3. 3Place the rinsed 2 cups of Sushi Rice in a medium pot with a lid. Add the cooled vinegar mixture from step 2. Cover the pot and cook over medium-low heat for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let the rice stand, covered, for 10 minutes off the heat.
4. 4While the rice is cooking, prepare the dressing. In a small bowl, whisk together the 1/4 cup Tamari Soy Sauce, 2 tablespoons Rice Vinegar, 1 teaspoon Sesame Oil, and 1 teaspoon grated Ginger until well combined.
5. 5Cut the about 450 g Sushi-Grade Salmon into 2.54 cm cubes. Peel and pit the 2 medium Avocados, then cut them into 2.54 cm cubes.
6. 6Gently fluff the cooked 2 cups of Sushi Rice with a fork and let it cool slightly. Divide the rice among 4 serving bowls.
7. 7Arrange the cubed about 450 g Sushi-Grade Salmon, 2 medium Avocados, and 1 cup Edamame over the sushi rice in each bowl. Tear the 4 sheets of Seaweed Snacks into bite-sized pieces and scatter them into the bowls.
8. 8Drizzle the prepared ginger dressing from step 4 over the contents of each bowl just before serving.

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