Salmon cubes on warm short-grain rice, drizzled with creamy spicy mayo, cucumber, avocado and sesame.
# 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 to 2 tsp Sriracha (adjust to taste)
07 - 1 tsp fresh lime juice
08 - 1/2 tsp toasted sesame oil
→ Rice bowl
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)
# How to make it:
01 - Combine salmon cubes, soy sauce, sesame oil and a pinch of black pepper in a bowl; toss to coat and let sit for 5 minutes to develop flavor.
02 - Warm a nonstick skillet over medium-high heat until hot and shimmering.
03 - Add the marinated salmon to the skillet and cook 3 to 4 minutes, turning gently midway, until just cooked through but still tender; remove from heat and set aside.
04 - In a small bowl whisk together mayonnaise, Sriracha, lime juice and toasted sesame oil until smooth; taste and adjust heat.
05 - Divide warm rice between two bowls, top each with cooked salmon, cucumber slices and avocado if using.
06 - Drizzle spicy mayonnaise over the salmon and rice, then sprinkle toasted sesame seeds and sliced spring onions; add nori strips if desired.
07 - Serve immediately while the rice is warm and the salmon is tender.
