1 carrot, peeled and cut into long and thin julienne slices
1 nori sheet, cut into pieces
½ lb (225 g) fresh sushi salmon, sliced
Black and white sesame seeds, soy sauce, and sesame oil to serve
Rinse the rice 2 to 3 times in a fine sieve. Drain well.
Add the rice and water to a saucepan. Leave uncovered, and bring to a boil. Reduce the heat to low, cover and cook for approximately 10 minutes. Turn off the heat and leave to rest on the burner for 10 more minutes.
Add the rice vinegar and, using a fork, carefully blend into the rice, taking care not to crush it. Leave to cool to room temperature.
Divide the rice between 2 large bowls. Garnish with avocado slices, edamame, carrot slices and nori pieces. Add the fresh salmon and sprinkle with sesame seeds. Serve with soy sauce and sesame oil.