0 Preheat oven to 400 F. Marinate the salmon in the coconut aminos, honey, and salt and set aside and bake for 15-18 minutes. Remove from oven and flake with a fork, discarding the skin.
1 Rinse the rice until the water runs clear. Soak the sushi rice for 30 minutes- if running short on time, you can skip the soaking step.
2 While the rice soaks, start dicing your veggies and preparing the sauces.
3 Drain the rice and add to a pot with the water. Cover and bring to a boil. Once boiling, reduce heat and let is simmer for about 20 minutes.
5 Once the rice is finished, remove from heat and let it sit for 10 minutes, then season with the rice vinegar, sugar and salt.
6 On a large platter, layer your sushi rice and top with the crumbled seaweed, flaked salmon, cucumbers, carrots, avocado slices, and fried onions. Finish it off with a drizzle of the sauces, some sesame seeds and furikake if using.
7 I normally serve this at room temperature. If preparing ahead of time, you can prepare the ingredients and assemble everything before serving. Or, you can assemble everything except for the fried onions and sauces and add those right before serving.
8 Leftovers can be refrigerated for up to 4 days.
