Cooking Mode

1. In a saucepan, combine the washed sushi rice, 230 ml of hot water, and 1 piece of kombu seaweed. Cook over low heat for about 20 minutes. Turn off the heat and let it rest, uncovered. 
2. In a bowl, mix the vinegar, soy sauce, olive oil, and a pinch of salt. Dip the salmon, cut into small cubes, into this mixture and coat thoroughly.
3. Slice the avocado and drizzle it with lime juice.
4. Assemble the salmon bowl by starting with a bed of rice, followed by small mounds of salmon, carrots, onion, and avocado. Finish with chopped chives to taste and a drizzle of olive oil.