Step 1

Wash rice until water is clear.

Step 2

Add rice, water, soy sauce, mirin, sake, and sesame oil to a small rice cooker. Gently stir to combine.

Step 3

Season salmon with salt on all sides, and place in the ricer cooker on top of the rice. Turn rice cooker on.

Step 4

While rice cooks, season cucumber. In a small bowl, add cucumbers, vinegar, sugar and salt. Toss to combine and set aside.

Step 5

Once rice cooker is done, immediately pour eggs over the salmon and rice. You want to pour this over evenly so the eggs cook evenly.

Step 6

Immediately cover the rice cooker again to trap residual heat. Let egg cook in the residual heat, covered, for 10 minutes.

Step 7

Open rice cooker, fluff rice, flake salmon, and mix egg all together.

Step 8

Serve topped with cucumbers, furikake, and avocado.