Salmon Rice in the Rice Cooker | RICARDO

Ingredients

• 1/2 lb (225 g) salmon fillet without skin
• 3/4 cup (160 g) Calrose rice (sushi rice), rinsed and drained
• 1/2 cup (75 g) frozen shelled edamame
• 2 green onions, thinly sliced, plus more for serving
• 3/4 cup (180 ml) water
• 3 tbsp (45 ml) low-sodium soy sauce
• 1 tbsp (15 ml) mirin
• 1 tbsp (15 ml) rice vinegar
• 2 tsp pickled ginger, chopped
• 1 tbsp roasted sesame seeds
• 1 tsp (5 ml) sriracha sauce
• 1 avocado, ripe but firm, diced
• 2 nori sheets, each cut into 8 rectangles (optional) (see note)