sushi rice

1. Rinse the rice under cold water until the water runs clear.
2. Add the rice to a pot with the water and a pinch of salt. Bring the mixture to a boil and then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the rice is tender. Remove from heat and let the rice sit covered and undisturbed for 10 minutes.
3. In a small saucepan, add the rice vinegar, sugar and salt.* Heat over medium heat and stir until the sugar dissolves. Remove from heat and set aside to cool.
4. When the rice has finished cooking, toss it with the vinegar mixture.

soy glazed broiled salmon

1. While the rice is cooking, make the salmon. Preheat the broiler and line a baking sheet with foil. Place the oven rack approximately 8-10 inches (20-25 cm) from the top of the oven.
2. In a small bowl, mix together the garlic powder, soy sauce, honey, lime juice and olive oil. Toss the salmon with the mixture to coat evenly or use a brush to glaze the salmon.
3. Place the salmon skin-side down on the prepared baking sheet and broil for 10-15 minutes or until the internal temperature reaches 130 F (55 C). Brush on an additional layer of the glaze halfway through (optional).

salmon rice bowl assembly

1. Layer each bowl with rice, a piece of salmon and your favorite veggies. Drizzle soy sauce and sesame oil over the top if desired.