Grilled Salmon Sushi Rice Bowl | Emerils.com

Ingredients

• 1 tablespoon wasabi powder
• 2 tablespoons water
• 1 1/4 cups Homemade Ponzu Sauce, or purchased ponzu sauce
• 1/4 cup sake
• 2 tablespoons grated ginger
• 1 pound center-cut salmon fillet, cut into 4 equal pieces
• 12 ounces asparagus, ends trimmed, cut into 3 to 4-inch pieces diagonally
• 2 tablespoons vegetable oil
• 4 teaspoons sesame seeds
• 4 cups warm Sushi Rice
• 2 teaspoons sesame oil
• 3 green onions, chopped
• 1 avocado, pitted, peeled, and cut into 1/2-inch cubes
• 1 English cucumber, cut into matchstick-sized strips
• 1/4 cup sliced pickled ginger