Teriyaki salmon rice bowls recipe

Ingredients

• 1½ c. sushi rice, rinsed well
• 3 tbsp. rice vinegar
• 2 tbsp. sugar
• 1 ½ c. water
• ½ c. mirin
• ½ c. soy sauce
• ½ c. brown sugar
• 1 tbsp. water mixed with 1 tbsp. cornstarch
• 1 c. rice vinegar
• ¾ c. sugar
• 1 tbsp. minced ginger
• 1 tsp. kosher salt
• 1/8 tsp. red pepper flakes
• 2 english cucumbers, sliced
• 1 shallot, thinly sliced
• 1 – 1 ½ lbs. salmon fillets, skin removed
• salt, pepper, and garlic powder to taste
• 2 tbsp. cooking oil
• shredded cabbage for serving
• toasted sesame seeds and green onion for garnish