The most appropriate piece of salmon for this dish is a tenderloin with a certain thickness, clean of thorns. Consult at the fish market if it comes fresh or is thawed; In the first case, it should be frozen at home for at least five days.
Dry with kitchen paper, remove possible spines and cut the skin by sliding between it and the meat a good sharp knife. Cut into cubes of the same size, rather small, perpendicularly regarding fat streaks. Take to a bowl.
Mix the salmon with the soy sauce, the chopped ginger, the juice, the vinegar, the spicy sauce and the sesame seeds. Cover with plastic film and leave in the fridge While we prepare the rest. It can be left several hours.
Cook rice following the instructions on the package, ensuring that it does not pass, drain and cool. Cook also the edamame pods for 4-5 minutes, drain, cool and unsheathe. It is best to take advantage to prepare a complete bag and store what is in a taper in the fridge.
Grate the washed carrot finely and cut the washed cucumber into thin slices. Cut the washed avocado in half, remove the bone and cut into thin slices. Wet with lemon juice So it doesn’t rust very fast.
To assemble the dish, arrange a bottom of rice and spread the rest of the ingredients to taste, harmoniously. Season with more soy sauce, lemon juice or spicy. Keep cold, covered with film, if it is not going to be consumed instantly, although it is best to mount it right at the time of eating.