Place the rice in a large bowl and rinse with cold water until the water runs clear. This will take approximately 4 times. Transfer the rice to a small pot and add the one cup of water. Bring it to a boil over medium high heat. Then turn the heat down to let it simmer, covered, for about 15 minutes. Turn off the heat and leave it covered for 10 minutes.

In a small saucepan, combine the vinegar, sugar, salt, and mirin. Place it over medium low heat just until the sugar dissolves. Cut the vinegar mixture into the rice with a paddle. Once mixed thoroughly, set the rice aside to keep warm.

In a bowl, toss the salmon with the soy sauce, garlic, sesame oil, and hot sauce. At this point, taste for seasoning and adjust accordingly. Scoop some of the rice in a serving bowl and top with the fish. Garnish with sesame seeds, seaweed, and thinly sliced green onion.