Follow these simple steps to create your delicious Salmon Rice Bowls:

1. Rinse the Rice: In a fine-mesh strainer, rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch for perfect texture.

2. Cook the Rice: In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.

3. Season the Salmon: While the rice is cooking, season the salmon fillets with salt, pepper, and soy sauce on both sides.

4. Heat the Oil: In a large skillet over medium-high heat, add the olive oil. Once hot, add the salmon fillets, skin-side down.

5. Cook the Salmon: Cook the salmon for about 4-5 minutes on each side, or until it’s cooked through and flakes easily with a fork. Remove from heat and let it rest for a few minutes.

6. Prepare the Vegetables: While the salmon is resting, slice the avocado, cucumber, and radishes. Set aside.

7. Fluff the Rice: Once the rice is done cooking, fluff it with a fork and season with a pinch of salt if desired.

8. Assemble the Bowls: In serving bowls, add a scoop of rice as the base. Place a salmon fillet on top, and arrange the sliced avocado, cucumber, shredded carrots, and radishes around the salmon.

9. Garnish: Sprinkle sesame seeds and chopped green onions over the top for added flavor and texture.

10. Serve: Serve with pickled ginger and wasabi on the side for those who enjoy an extra kick.