Rinse the sushi rice to a pot with cold water until the water becomes clear. Cover the rice with water and let it sit for 20 minutes, then rinse it once more. Measure the correct amount of water and bring it to a boil with the lid on. Once it's boiling, reduce the heat to low, keeping the lid on. Let the rice steam for about 10 minutes.
2
Remove the pot from the heat and add rice vinegar and sugar. Stir well and set aside.
3
Cut the salmon into cubes and heat a pan with a little oil or butter. Add the salmon and cook it for 2-3 minutes on each side or until it's golden on the edges. You can decide how well-cooked you prefer your salmon, or if you just want to eat it raw.
4
Slice the mango and avocado. Chop the cucumber into pieces. If the edamame beans are frozen, you can thaw them under running water. If they are in the pod, you'll need to pop them out and remove the shells.
5
Place the rice in a large serving bowl. Add mango, avocado, cucumber, edamame beans, salmon, and sprinkle fresh coriander and sesame seeds on top.
6
In a small bowl, mix soy sauce, sesame oil, honey, and lime juice. Pour this mixture evenly over all the ingredients and serve immediately.
