Salmon Rice in the Rice Cooker

Ingredients

• • 1/2 lb (225 g) salmon fillet without skin
  • 3/4 cup (160 g) Calrose rice (sushi rice), rinsed and drained
  • 1/2 cup (75 g) frozen shelled edamame
  • 2 green onions, thinly sliced, plus more for serving
  • 3/4 cup (180 ml) water
  • 3 tbsp (45 ml) low-sodium soy sauce
  • 1 tbsp (15 ml) mirin
  • 1 tbsp (15 ml) rice vinegar
  • 2 tsp pickled ginger, chopped
  • 1 tbsp roasted sesame seeds
  • 1 tsp (5 ml) sriracha sauce
  • 1 tbsp roasted sesame seeds
  • 1 avocado, ripe but firm, diced
  • 2 nori sheets, each cut into 8 rectangles (optional) (see note)