Tender salmon cubes on fluffy rice with creamy spicy mayo, cucumber, avocado and toasted sesame for a quick, flavorful bowl.
# What You'll Need:
→ Salmon
01 - 9 oz skinless salmon fillet, trimmed and cut into 3/4-inch cubes
02 - 1 tsp soy sauce
03 - 1 tsp toasted sesame oil
04 - Pinch of freshly ground black pepper
→ Spicy mayo
05 - 3 tbsp mayonnaise
06 - 1–2 tsp Sriracha (adjust to taste)
07 - 1 tsp fresh lime juice
08 - 1/2 tsp toasted sesame oil
→ Bowl components
09 - 2 cups cooked short-grain white rice, warm
10 - 1/2 cucumber, thinly sliced
11 - 2 tbsp toasted sesame seeds
12 - 2 scallions, thinly sliced
13 - 1 sheet nori, cut into thin strips (optional)
14 - 1/2 avocado, sliced (optional)
# How to Make It:
01 - Combine salmon cubes, soy sauce, toasted sesame oil and a pinch of black pepper in a bowl. Toss to coat and let sit 5 minutes to absorb flavor.
02 - Warm a nonstick skillet over medium-high heat until hot but not smoking.
03 - Add the marinated salmon to the hot skillet in a single layer and sear 3–4 minutes, turning gently to brown all sides and cook through; transfer off heat.
04 - Whisk together mayonnaise, Sriracha, lime juice and toasted sesame oil in a small bowl until smooth; taste and adjust heat.
05 - Divide warm rice between two bowls. Arrange cooked salmon, cucumber slices and avocado (if using) over the rice.
06 - Drizzle spicy mayonnaise over the salmon and rice. Sprinkle toasted sesame seeds and scallions, and add nori strips if desired.
07 - Serve immediately while salmon and rice are warm for best texture and flavor.
