Growing up in Washington in the ‘90s, smoked salmon was the one seafood my mom could always count on. It was affordable, flavorful, consistent — and it became a classic in our house. This is my version for spring: seasoned sushi rice with braised shiitake, pickled ginger, and sesame, topped with smoked salmon, snow peas, cucumber, shiso, ikura, shredded nori, and a few edible flowers. Humble, seasonal, and for me — it always tastes like home. Ingredients Rice • 2 cups cooked sushi rice (hot) • 2 tablespoons seasoned rice vinegar • 4 braised shiitake mushrooms, finely chopped • 1 tablespoon pickled ginger, finely chopped • 1 tablespoon toasted sesame seeds Braised Shiitake • 4 dried shiitake mushrooms • 1/2 cup dashi stock (or water) • 1 tablespoon soy sauce • 1 tablespoon mirin Toppings • 6–8 slices smoked salmon • 6 snow peas, blanched and sliced diagonally • 1 small cucumber, thinly sliced • 1 shiso leaf, torn or sliced • 2 tablespoons ikura • Shredded nori • Edible flowers (optional) Instructions 1. Soak dried shiitake in water until soft. Slice thin. 2. In a small pan, simmer shiitake with dashi, soy sauce, and mirin until the liquid is absorbed. Let cool and chop. 3. While the cooked sushi rice is still hot, pour in the seasoned rice vinegar. Cut through gently and let it rest. 4. Mix chopped braised shiitake, pickled ginger, and sesame seeds into the rice. 5. Scoop the seasoned rice into a bowl. 6. Top with smoked salmon, snow peas, cucumber, shiso, ikura, and shredded nori. 7. Garnish with edible flowers if using. Serve at room temperature. #cooking