Peel the daikon. Then, using a mandoline or sharp knife, cut the daikon into 1/3 inch rounds. Cut those rounds into thin strips.

Place the daikon strips into a colander with the salt. Toss to coat. Let the daikon sit in the colander for 45 minutes to drain.

Meanwhile, make the pickling liquid by combining the water, sugar, rice vinegar and turmeric (optional) in a small saucepan. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from heat and set aside in the refrigerator to cool.

Once the daikon has sat for 45 minutes, rinse it a few times with water to remove the excess salt. The salt has been drained off enough when the daikon still tastes salty, but isn't like a salt bomb.

Once the daikon is finished rinsing, dry the daikon and transfer it to a pickling jar. Pour the cooled pickling liquid over top and close the jar. Let the pickles sit in the fridge for at least 4 hours before using.

Add the rice and water to the Instant Pot and close. Make sure the Instant Pot is set to not release the steam.

Cook the rice on the rice setting - low pressure for 12 minutes. Allow the pressure to release naturally, by letting the rice sit in the instant pot for 8-10 minutes after the timer has gone off.

While the rice cooks, combine the rice wine vinegar, salt and sugar in a small bowl and microwave for 1 minute. Stir to dissolve the salt and sugar. (The rice also tastes great straight out of the Instant Pot because it's nice and sticky, so you can opt to not season it at all or just add a bit of salt).

When the rice is ready, transfer it to a large bowl and pour the rice vinegar mixture over top. Using a wooden spoon, gently mix the rice until the vinegar mix is fully distributed.

If you do not have an Instant Pot, you can also just cook this rice according to package instructions. It will take longer, so make sure you start it in advance of when you want to eat.

While the rice is releasing pressure, preheat your air fryer to 390F.

Dry the salmon off gently with a paper towel so it can get nice and crispy in the air fryer.

Cover both sides of the salmon with the grapeseed oil (or other neutral oil) and then sprinkle with salt and pepper. If you happen to have Japanese shichimi pepper seasoning, I love to use this in place of ground peppercorns.

Place the salmon in the fryer basket of the air fryer and let cook for about 7-10 minutes, depending on the thickness of your filet.

Check the doneness of the salmon with your fork to make sure it's cooked to your liking.

If you don't have an air fryer, you can follow the instruction in the blog post above for baking the salmon in the oven.

While the salmon cooks, make the vinaigrette. In a small bowl, combine all of the ingredients and whisk to combine.

Your rice and salmon should be ready around the same time if you are using the air fryer and instant pot. Once everything is prepared, add some rice to the bottom of a plate or wide bowl. Top with the salmon and oshinko and any additional toppings you want to add. Then top off the bowl with a drizzle of the vinaigrette. I like to focus the vinaigrette onto the sliced veggies, since they are unseasoned. I love to add lots of seaweed strips because then each bite is a make your own sushi adventure!