Salmon cubes on warm rice with creamy spicy mayo, cucumber, avocado and sesame for a quick, vibrant bowl.
# Components:
→ Salmon
01 - 9 oz skinless salmon fillet, cut into 3/4-inch cubes
02 - 1 tsp soy sauce
03 - 1 tsp sesame oil
04 - Pinch black pepper
→ Spicy mayo
05 - 3 tbsp mayonnaise
06 - 1–2 tsp Sriracha (to taste)
07 - 1 tsp fresh lime juice
08 - 1/2 tsp toasted sesame oil
→ Rice bowl
09 - 2 cups cooked short-grain white rice, warm
10 - 1/2 cucumber, thinly sliced
11 - 2 tbsp toasted sesame seeds
12 - 2 spring onions (scallions), thinly sliced
13 - 1 sheet nori, cut into thin strips (optional)
14 - 1/2 avocado, sliced (optional)
# Directions:
01 - In a bowl, combine the salmon cubes with the soy sauce, sesame oil and a pinch of black pepper; toss to coat and let sit for 5 minutes.
02 - Heat a nonstick skillet over medium-high heat, add the marinated salmon and cook 3–4 minutes, turning gently until just cooked through; remove from heat and set aside.
03 - Whisk together mayonnaise, Sriracha, lime juice and toasted sesame oil in a small bowl until smooth; taste and adjust heat if needed.
04 - Split the warm cooked rice between two bowls and level the surface for arranging toppings.
05 - Top each bowl of rice with the cooked salmon, cucumber slices and avocado if using, arranging components neatly.
06 - Drizzle the spicy mayonnaise over the salmon and rice, then finish with toasted sesame seeds, sliced spring onions and nori strips if desired.
07 - Serve immediately while the rice is warm and the salmon is tender.
