Step 1
Prepare the sushi rice according to package directions if you haven’t already, and keep it slightly warm or at room temperature.

Step 2
Cube the sushi-grade salmon into bite-sized pieces and place them in a medium bowl.

Step 3
Add the soy sauce and sesame oil to the bowl with the salmon. Toss gently until all the pieces are evenly coated. Set aside to marinate lightly while you prepare the rest of the ingredients.

Step 4
Cook or thaw the edamame according to package directions. Shred the carrots if they aren’t pre-shredded.

Step 5
To assemble, divide the sushi rice evenly between serving bowls.

Step 6
Top the rice with the marinated salmon, edamame, and shredded carrots, arranging them neatly or mixing them together depending on your style.

Step 7
Garnish each bowl with a sprinkle of sesame seeds and a handful of sliced green onions.

Step 8
Serve immediately and enjoy the freshness of every bite.