Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water (or 2 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Halve and pit the avocado(s). Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. Peel the carrots; grate on the large side of a box grater. Medium dice the cucumber(s). Combine the grated carrots and diced cucumber(s) in a bowl. Add the vinegar and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally. Taste, then season with salt and pepper if desired.

Pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and up to half the togarashi. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Transfer to a medium bowl.

The USDA recommends a minimum safe cooking temperature of 145°F for fish.

When cool enough to handle, carefully remove the skin from the cooked fish. Using two forks, flake the fish into large pieces. Add the ponzu sauce; stir to coat. Serve the cooked rice topped with the finished fish, seasoned avocado(s), marinated vegetables, and sesame dressing. Garnish with as much of the remaining togarashi as you'd like. Enjoy!