For the Salmon:
- 1 ½ lbs center-cut salmon filet skin removed
- ¼ cup soy sauce or tamari for gluten-free
- 2 tablespoons honey
- 1 tablespoon sriracha or chili garlic paste
- 2 garlic cloves grated
- 2 teaspoons grated ginger
For the Spicy Mayo:
- ⅓ cup kewpie mayonnaise or regular mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
For the Bowls:
- 4 cups steamed jasmine rice or rice of choice
- 2 Persian cucumbers sliced into half moons
- 1 avocado sliced
- 1 cup steamed edamame
- Sesame seeds for garnish
- Nori sheets for serving
Tip: For an extra layer of flavor, season your steamed rice with a splash of rice vinegar and a pinch of sugar, sushi-style.