Step 1

Rinse the sushi rice under cold water and place in a saucepan. Add the cold water. Bring to a boil, cover, then lower the heat to low and cook for 10 minutes. Turn off the heat and leave, covered, for 30 minutes.

Step 2

After 30 minutes, remove the lid and let the rice cool to room temperature, then gently stir the rice vinegar, sugar and salt into the rice.

Step 3

In a small bowl, whisk together all the dressing ingredients.

Step 4

Divide the rice among 4 bowls and top with the salmon, cucumber, shredded beet, carrot, edamame and radish slices.

Step 5

Add a few nori strips to each bowl, reserving the rest for serving. Place a few slices of sushi ginger in each bowl and sprinkle with sesame seeds and shichimi togarashi.

Step 6

Serve with the dressing and extra nori strips.