Tender salmon cubes on warm rice, dressed in creamy spicy mayo with cucumber, avocado and sesame for a vibrant bowl.
# What You'll Need:
→ 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 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 - Toss the salmon cubes with the soy sauce, sesame oil and a pinch of black pepper in a small bowl. Let sit for 5 minutes to develop flavor.
02 - Warm a nonstick skillet over medium-high heat until hot but not smoking.
03 - Add the salmon to the skillet and cook 3–4 minutes, turning gently so each side browns and the interior is just cooked through. Transfer off the heat.
04 - Whisk together mayonnaise, Sriracha, lime juice and toasted sesame oil in a small bowl until smooth; taste and adjust heat.
05 - Divide the warm rice between two bowls. Arrange the seared salmon, cucumber and avocado slices atop the rice.
06 - Drizzle the spicy mayo over the salmon and rice, then finish with toasted sesame seeds, scallions and nori strips if using.
07 - Serve immediately while the rice is warm and the salmon is tender.
