Preheat oven to 400 degrees Fahrenheit.

Place the rice and water into a baking dish. Cover tightly and bake for 50 minutes.

In a small bowl mix together the vinegar, sugar and salt.

Once the rice is done, uncover and pour over the vinegar mixture. Mix gently into the hot rice.

Cover loosely for five minutes and allow to cool a bit before serving.

Spread the garlic over the salmon then drizzle with teriyaki to cover.

Bake uncovered at 400 degrees Fahrenheit for 15 to 20 minutes or until cooked through.

You can buy seaweed snacks instead, but it’s actually very easy to make yourself! Cut each sheet into quarters by stacking all the sheets and cutting down the middle. Stack again and cut down the middle once more.

Place on a baking sheet only slightly overlapping. Bake at 375 degrees Fahrenheit for three minutes. If your oven has a fan/convection setting it’ll crisp up even faster and more evenly. Watch that it doesn’t burn.

Use the seaweed as little “taco” shells for the sushi bowl and enjoy!