# 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 (adjust to taste)
07 - 1 tsp fresh lime juice
08 - 1/2 tsp toasted sesame oil
→ Bowl & garnishes
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, thinly sliced
13 - 1 sheet nori, cut into thin strips (optional)
14 - 1/2 avocado, sliced (optional)
# Directions:
01 - Combine salmon cubes, soy sauce, sesame oil and a pinch of black pepper in a bowl; toss gently to coat and let sit for 5 minutes.
02 - Whisk together mayonnaise, Sriracha, lime juice and toasted sesame oil in a small bowl until smooth; taste and adjust heat.
03 - Warm a nonstick skillet over medium-high heat until hot but not smoking.
04 - Add marinated salmon to the skillet and cook 3–4 minutes, turning gently so cubes brown lightly and are just cooked through; remove from heat.
05 - Divide warm rice between two bowls, arrange cooked salmon, cucumber slices and avocado on top.
06 - Drizzle spicy mayo over each bowl and sprinkle with toasted sesame seeds, sliced spring onions and nori strips if using.
07 - Serve immediately while salmon is warm and rice is tender.
