Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
2 cups sushi rice
2 ½ cups water
¼ cup rice vinegar
2 tbsp sugar
1 tsp salt
sushi-grade salmon, diced
up mayonnaise (preferably Kewpie)
Sriracha sauce (adjust to taste)
1 avocado, sliced
cucumber, thinly sliced
½ cup green onions, finely chopped
sheet nori (seaweed), cut into small squares
Panko bread crumbs (about 1 cup)
Soy sauce (for serving)
Optional: Sesame seeds for garnish
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 4 days. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: This dish is complete on its own, but pairs well with a side salad or garlic bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).