Salmon Rice in the Rice Cooker

Ingredients

• • 1 lb (450 g) salmon fillet without skin
  • 1 1/2 cup (320 g) Calrose rice (sushi rice), rinsed and drained
  • 1 cup (150 g) frozen shelled edamame
  • 4 green onions, thinly sliced, plus more for serving
  • 1 1/2 cup (375 ml) water
  • 6 tbsp (90 ml) low-sodium soy sauce
  • 2 tbsp (30 ml) mirin
  • 2 tbsp (30 ml) rice vinegar
  • 4 tsp pickled ginger, chopped
  • 1 tbsp roasted sesame seeds oil
  • 2 tsp (10 ml) sriracha sauce
  • 2 tbsp roasted sesame seeds
  • 2 avocado, ripe but firm, diced
  • 4 nori sheets, each cut into 8 rectangles (optional) (see note)