Step 1

Wash and thinly slice the cucumber. Mix the rice vinegar, water, brown sugar, and soy sauce in a small bowl or a jar. Then add the cucumber slices and let everything rest while preparing everything else.

Step 2

Rinse the rice under fresh cold water until the water runs clear. In a saucepan, combine the rice with water and salt. Put on the stove and bring to a boil. Once it starts boiling, reduce the heat to a simmer and put the lid on. Cook for around 15 minutes (but please check your rice package instructions). In a small bowl, mix salt, brown sugar, and rice vinegar*. Then remove the saucepan from the stove, add the rice vinegar mixture and combine with a wooden spoon. Cover with the lid and let the rice rest for 10 minutes.

Step 3

*Note: You can omit this step, especially if you use a different rice type.

Step 4

Cut the salmon into small ¾ inches cubes. In a bowl, whisk the soy sauce, rice vinegar, ginger, water, and sriracha. Add the salmon, mix well, and set aside from serving (no need to let it marinate). Do not marinate the salmon for longer than 1 hour.

Step 5

Slice the radishes, shred the red cabbage, cut the carrots into ribbons, slice the avocado and dice the mango. Wash the edamame beans under warm water to defrost. You can also use this spicy edamame recipe if you prefer a spicy version.

Step 6

When the rice has cooled down a little, divide it between the two bowls, and add salmon, vegetables, and toppings. Serve immediately with your favorite sauce (note 4).