Tender salmon cubes on warm rice, dressed in creamy spicy mayo with cucumber, avocado and sesame for a vibrant bowl.
# What you need:
→ Salmon
01 - 9 oz skinless salmon fillet, trimmed and cut into 3/4-inch (approx. 2 cm) cubes
02 - 1 tsp soy sauce
03 - 1 tsp 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, kept warm
10 - 1/2 medium cucumber, thinly sliced
11 - 2 tbsp toasted sesame seeds
12 - 2 scallions, thinly sliced on the bias
13 - 1 sheet nori, cut into thin strips (optional)
14 - 1/2 ripe avocado, sliced (optional)
# Directions:
01 - Combine the salmon cubes, soy sauce, sesame oil and a pinch of black pepper in a bowl; toss to coat and let rest for 5 minutes to absorb flavor.
02 - Heat a nonstick skillet over medium-high heat until hot; add the marinated salmon and cook 3–4 minutes, turning gently so each side sears and the center is just cooked through; transfer to a plate.
03 - Whisk together mayonnaise, Sriracha, lime juice and toasted sesame oil in a small bowl until smooth; taste and adjust heat or acidity as needed.
04 - Divide the warm rice between two bowls and level the surface to create a base for toppings.
05 - Top each portion of rice with the cooked salmon, cucumber slices and avocado if using, arranging components for even distribution of texture and flavor.
06 - Drizzle the spicy mayonnaise over the salmon and rice, then sprinkle toasted sesame seeds and sliced scallions; add nori strips if desired.
07 - Serve the bowls immediately while the rice is warm and the salmon is still tender to preserve contrast of temperatures and textures.
