• Before starting, preheat the broiler to high. 
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice. Stir to combine, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• While rice cooks, to a large pot, add 10 cups hot water and 2 tsp salt (use the same for 4 servings). Cover and bring to a boil over high.
• Meanwhile, cut broccoli into bite-sized pieces. 
• Thinly slice green onion, keeping greens and whites separate.
• Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.
• Once boiling, add edamame to the pot. Cook for 4 min, stirring occasionally.

• Meanwhile, to a small bowl, add half the vinegar, half the sesame oil, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir to combine. (This is your sushi rice seasoning.)
• Once edamame has been cooking for 4 min, add broccoli. Cook for 30 sec, until bright green and tender-crisp. Using a slotted spoon, transfer broccoli and edmame to a large bowl. Place in fridge to cool.

• Line a baking sheet with aluminum foil.
• Pat salmon dry with paper towels. Season with salt and pepper.
• On the prepared baking sheet, arrange salmon. Drizzle 1 tsp (2 tsp) oil over top. Spread 1/2 tbsp ginger sauce over each salmon piece.
• Broil in the middle of the oven for 7-10 min, until lightly charred and cooked through.**

• To broccoli and edamame, add cabbage, green onion whites, remaining vinegar, remaining sesame oil, half the sesame seeds, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) ginger sauce. (NOTE: Use any remaining ginger sauce for another creation.) Toss to coat. (NOTE: It's okay if veggies are still a little warm!)
• Fluff rice with a fork. Add sushi rice seasoning and remaining sesame seeds. Stir gently to combine.

• Divide rice between bowls. 
• Top with salmon, broccoli-edamame slaw and avocado.
• Drizzle spicy mayo over top.
• Sprinkle with remaining green onions.

If you've opted for double salmon, prep and cook the same way the recipe instructs you to prep and cook the regular portion of salmon.**