Japanese Rice Bowl with Salmon

First, cook the rice: Rinse the rice under cold water, place it in a pot, add 350 ml of water, and bring to a boil over high heat. Once the water boils, reduce the heat to low to medium, cover the pot with a lid, and cook the rice for 15 minutes.

Meanwhile, prepare the vegetables: Slice the cucumber into thin rounds. Peel the carrot and also slice it thinly. Halve the avocado, remove the pit and skin, and slice the flesh thinly.

Once the rice is cooked, remove it from the heat, stir in the vinegar and brown sugar, cover the pot again, and let the rice rest for another 5–10 minutes.