Salmon Rice in the Rice Cooker | RICARDO

Ingredients

• 1 lb (450 g) salmon fillet without skin
• 1 1/2 cup (320 g) Calrose rice (sushi rice), rinsed and drained
• 1 cup (150 g) frozen shelled edamame
• 4 green onions, thinly sliced, plus more for serving
• 1 1/2 cup (375 ml) water
• 6 tbsp (90 ml) low-sodium soy sauce
• 2 tbsp (30 ml) mirin
• 2 tbsp (30 ml) rice vinegar
• 4 tsp pickled ginger, chopped
• 1 tbsp roasted sesame seeds oil
• 2 tsp (10 ml) sriracha sauce
• 2 tbsp roasted sesame seeds
• 2 avocado, ripe but firm, diced
• 4 nori sheets, each cut into 8 rectangles (optional) (see note)