Ingredients:

  • 10 oz fresh salmon fillet, skinless, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 0.5 tsp toasted sesame oil
  • 1.5 cups cooked jasmine rice, warm
  • 3 tbsp rice vinegar
  • 0.5 tsp granulated sugar
  • 1 pinch sea salt
  • 1 Persian cucumber, thinly sliced
  • 1 tsp toasted sesame seeds
  • 0.5 ripe avocado, sliced
  • 0.25 cup shredded carrots
  • 2 tbsp Kewpie mayo
  • 1 tsp sriracha
  • 0.5 tsp lime juice

Instructions:

  1. Pat the salmon cubes bone-dry with paper towels. In a mixing bowl, toss the cubes gently with soy sauce, honey, and toasted sesame oil until evenly coated.
  2. Mix 1.5 cups warm jasmine rice with 3 tbsp rice vinegar, 0.5 tsp sugar, and a pinch of salt.
  3. Heat a large non-stick skillet over medium-high heat with the avocado oil. Once the oil shimmers, add the salmon in a single layer and sear for 2-3 minutes per side until a dark crust forms and the interior is medium-pink.
  4. Stir together the mayo, sriracha, and lime juice to create the spicy drizzle.
  5. Divide the seasoned rice into two bowls and top with the sliced cucumber, carrots, and avocado.
  6. Place the hot salmon on top, drizzle with the sriracha mayo, and sprinkle with toasted sesame seeds.