Total time: 25min
Steps to follow
Place the rice in a sieve and rinse well. Put in a saucepan and pour more than 500 ml of water. Stir in 1/2 tbsp salt. Cover the pan and bring to a boil, then lower the heat to the lowest setting and simmer for about 10 minutes. Remove the pan from the heat and set aside without removing the lid for 10 minutes.
Mix the salmon and teriyaki marinade together in a bowl and set it aside.
Once the rice is cooked, pour it onto a plate and pour in the sushi vinegar. Stir it, spread the rice in an even layer and let cool.
Divide the rice between four bowls and top with a portion of salmon and a portion of edamame, mango and red cabbage.
Sprinkle everything with sesame seeds.