Japanese Salmon Rice Bowls

Warm the kombu, rice vinegar, sugar, and salt in a small pot. Bring to a bare simmer, stirring just until the sugar fully dissolves. Remove from heat and cool to room temperature.
TIP: This recipe makes double the amount you will need for the recipe. Store the rest, with the kombu, in the fridge in an airtight container. Chef Morimoto says this will keep for several months.

Salt the salmon fillets on both sides with 2 tablespoons of kosher salt. Refrigerate, uncovered, for one hour.
While the salmon brines, rinse the rice multiple times under cold water and cook according to the directions.
Remove the salmon from the refrigerator. Rinse off the salt and pat very dry. Preheat the broiler and place the rack 4 inches from the heating element. Brush the salmon on both sides with oil and arrange on a foil-lined baking sheet, leaving space between each fillet.
PRO TIP: Do not use parchment when broiling. The paper will burn.
Cook the salmon skin side up or down (depending on your preference) for about 5 minutes, rotating once, or until cooked to your desired doneness.
PRO TIP: If you like well-done salmon and broiling is making the top too dark, change the oven to 350°F and place on the center rack until cooked through.
Season the cooked rice by sprinkling with half the seasoned vinegar. Stir gently to combine.
Scoop a heap of rice into each serving bowl. Top with a salmon filet, some edamame, nori strips, and a wedge of lemon.