Combine fish, chilies, tamari, oil, garlic and sweet onion and mix well. Chill 15 min. Serve cold over warm Sushi Rice, garnished with green onion, sesame seeds, avocado, red cabbage, radish, gomasio and Sesame Edamame.
Sauté all in skillet over medium heat until edamame begins to color, about 4 min. Serve warm.
Rinse rice 3-4 times under cold water, soaking briefly between rinses, until water is clear. Combine rice, water and salt in a small pot with tight-fitting lid and bring to a boil. Cover and turn heat down to low, cooking 20 min until water is absorbed. Meanwhile, combine vinegar and sugar; while rice is hot, stir vinegar mixture into rice gently. Serve warm