This is a family favorite. While John brines the salmon for half an hour in 1 quart of water and 2 tablespoons of table salt, I cut up the veggies (thinly sliced cucumbers, chopped avocado, cabbage shredded, and edamame) and make a dressing. The dressing consists of soy sauce, rice vinegar, a neutral oil, a few drops each of sesame oil and fish sauce, a dash of sugar, and minced ginger and scallions. The dressing doesn’t emulsify so you have to stir it up each time you use it. John quickly sears the fish and cuts it into pieces. All the bite-sized components go in a bowl with rice. We finish the dish with a squeeze of lime, cilantro, and a dusting of furikake.