Simple, and a family favorite.

Amounts are for 4 bowls. Adjust if necessary.

Ingredients

Carrots - 2/3 cup, shredded
Yellow Bell Pepper - 2/3 cup, sliced thin julienne
Snap Peas - 1 bag (in produce upright cases, to R of salad mixes)
Avocado - 2, cut into chunks
Mango - 1, cut into chunks
Cucumber - 2/3 cup, cut into chunks
Scallions - 1/2 cup, sliced thin rings Sushi Rice - about 2 cups, uncooked
Olive Oil
Fish Steaks - 3 (use the 4 oz steaks from the freezer)
Salt & Pepper
PF Changs sesame sauce (or other sauce), about 1 cup
Nori rice seasoning
Thai Chile, 3, finely diced (optional)

Preparation

Wash, cut, and lay out everything but the rice and fish.

Add the carrots, bell pepper, and snap peas to the steamer basket.

Add 3 rice-cooker cups of rice to the strainer and wash for 20 seconds. Add the rice to the rice cooker bowl and fill with good water up to line 3 in the bowl.

Put the wrapped fish steaks in a colander in the sink. Run cold water over them for a few minutes periodically. (note - don't do this more than 3 hours before cooking. If they completely thaw before you are ready to cook them, put them in the refrigerator)

Cooking

Plug the rice cooker in, wait 10 seconds for it to boot up, then press the WHITE RICE button. Ensure it has started. This will take about 30 minutes.

Start the steamer. Steam the vegetables until somewhat limp but not mushy. This will take about 15 minutes.

Remove fish steaks from wrapper, rinse and pat dry, and place on a plate. Season both sides with salt and pepper.

Wipe a cast iron pan with a little olive oil. Place on burner over med-high heat until very hot. Turn heat down to medium and add fish steaks. Cook for about 3 minutes per side. Turn heat off and remove fish to cutting board.

Slice fish against the grain into bite size pieces.

Add sauce to a small saucepan and heat through.

Assembly

Add a 1 inch or so layer of rice in a bowl (or half rice / half salad if you like).

Add about 1/4 cup sauce over the rice.

Top with desired veggies.

Spinkle on some scallions and rice seasoning.

Add desired amount of fish last.