Fish:

1. In a medium sized mixing bowl, fold together the salmon, tuna, salt, sugar, mirin, sesame oil, white shoyu, and garlic. 
2. Cover with plastic wrap and refrigerate until ready to use, up to 24 hours.

Rice:

1. Add your rice and water to the base of a rice cooker and cook according to the manufacturer's instructions.

Quick Pickled Carrots:

1. In a small sized mixing bowl combine the vinegar, water, salt, and sugar and whisk until dissolved. Add the carrots and toss to coat. 
2. Allow to sit in the juices until you’re ready to serve, up to 2-3 days, if covered and refrigerated.

Fried Shallots:

1. Place the shallots in a small pot and add enough cold vegetable oil to completely submerge the shallots. Set over medium heat and let it heat up until simmering. Cook, constantly stirring with chopsticks, until evenly golden and crispy, about 5-8 minutes.
2. Once the bubbling has stopped, remove the shallots and drain on a paper towel. Spread out evenly to prevent excess oil from making them soggy. Season immediately to taste with salt. 
3. Let cool completely at room temperature before serving.

Charred Edamame:

1. In a 12” (30cm) stainless steel saute pan, heated over medium-high heat, pour in your oil. Once hot, add the edamame and season generously with salt. Allow to sear undisturbed for 2-3 minutes, then toss. Continue to cook until there is even light char and caramelization on a few sides, about 4-5 minutes total. 
2. The vegetables should be heated through but still have some crunch. Remove from the heat, season to taste with salt and lemon juice, toss to combine, and set to the side until ready to serve.

Ponzu:

1. In a small sized mixing bowl, stir together the soy sauce, yuzu juice, mirin, rice vinegar, kombu, and katsuobushi. 
2. Let steep in the fridge for 10-15 minutes. Strain through a fine mesh strainer into an airtight container and reserve until ready to use.

‍Numbing Spicy Mayo:

1. In a small sized mixing bowl, whisk together the Kewpie mayo, Sriracha, gochujang, rice vinegar, and soy sauce. Season to taste with salt and sugar. 
2. Transfer to an airtight container and refrigerate until ready to use.

Assembly:

1. Lay down a generous layer of warm rice in a serving bowl
2. Top with marinated fish, avocado, edamame, carrots, radish, fried shallots, green onion, and furikake. 
3. Serve alongside your sauces and enjoy!

‍* Notes *

• The carrots can really be cut however you like. Julienned carrots will take you a while if you don't have a julienne device so if it’s faster to just mandoline it into rounds, feel free to do that to save time.