Japanese Rice Bowl with Salmon and Avocado

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 thinly. Peel the carrots and also slice them thinly. Remove the skin and pit from the avocado and cut it into fine wedges.

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