Equipment:

• Medium bowl
• Mine mesh sieve
• Rice cooker
• Fork or rice paddle

Ingredients:

Sushi Rice

• 2 cups Japanese premium sushi rice
• 2  cups water
• 4 tablespoons  rice vinegar
• 1 teaspoon sugar

• 1 pound salmon sashimi ready
• ¼ cup Kewpie mayonnaise
• 1 tablespoon sriracha
• Juice of 1 lime

• Sliced scallions for garnish
• Sesame seeds for garnish
• Soy sauce for garnish

Method:

Sushi Rice: place uncooked rice in a bowl, add cold water, swish around and drain. Repeat 6-8 times until the water runs clear, 5-6 times. Pour out most of the water (leave about 2 tablespoons) and begin cooking.

Rice Cooker: Place rinsed rice and 2 cups of water in the bowl of a rice cooker and cook according to rice cooker directions. Add vinegar and sugar and fluff to mix.

Stove top: Place rinsed rice and 2 cups of water in a small lidded pot. Over high heat, bring to a boil, reduce to a simmer, cover and cook for 12-14 minutes until water is absorbed. Turn off heat and let the rice continue to steam, 10 more minutes. After 10 minutes, add rice vinegar and sugar and fluff to mix.

Donburi: chop salmon so it is almost minced. In a medium bowl, whisk together mayonnaise, sriracha, and lime juice. Fold in salmon and gently mix to combine.

Evenly divide the rice into 4  bowls. Top with spicy salmon. Garnish with scallions, sesame seeds and a splash of soy sauce.