Note: You can even make it with regular rice instead of making sushi rice if you want to! Also, if you are going to include edamame, make sure you cook it before starting or while the rice is cooking so it will be cooled when you are ready to assemble your bowl.

1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 3 to 4 times or until the water is clear.
2. If you have a rice maker, use that in place of this step. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
3. If you want plain rice, skip this step. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using. We recommend spreading the rice out in a wider bowl if possible to speed up cooling time and mixing occasionally to let out the heat.
4. While the rice is cooling, cut salmon into 3/4 inch cubes and  mix together marinade ingredients. Marinate salmon for at least 30 minutes.
5. Chop solid toppings into small cubes or chunks, and vegetables into thin slices or matchsticks.
6. Add your toppings and other sauce(s), mix, and enjoy! The fish can be stored for up to two days in an airtight container in the coolest part of your fridge.