Japanese Bowl with Rice and Salmon

Start by cooking the rice: rinse the rice under cold running water, place it in a pot, add 350 ml of water, and bring to a boil over high heat. As soon as the water starts boiling, reduce the heat to low-medium, cover the pot with a lid, and simmer the rice for 15 minutes.

Once the rice is cooked, remove it from the heat, stir in the rice vinegar and brown sugar, cover the pot again, and let the rice rest for another 5–10 minutes.

Meanwhile, prepare the vegetables: slice the cucumber thinly. Peel the carrot and also slice it thinly (or julienne it). Scoop the avocado flesh from its skin, remove the pit, and slice it thinly. Finely chop the green onion.