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

Marinate the Salmon:
- In a bowl, whisk together soy sauce, honey, sriracha, garlic, and ginger.
- Pat the salmon dry, cut it into 1½-inch cubes, and toss it in the marinade.
- Let it marinate for at least 20-30 minutes or up to 8 hours.
Prepare the Spicy Mayo:
- In a small bowl, mix together all the ingredients for the spicy mayo.
- Refrigerate until ready to use.
Cook the Salmon:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Spread the marinated salmon cubes on the sheet and bake for 8-10 minutes.
- Broil for an additional 1-2 minutes until lightly charred.
Assemble the Bowls:
- Divide the steamed rice among four bowls.
- Top with salmon cubes, cucumbers, avocado slices, edamame, and sesame seeds.
- Drizzle with spicy mayo and serve with nori sheets.

Different Protein: Swap salmon for shrimp, tofu, or grilled chicken.

Low-Carb Option: Use cauliflower rice instead of jasmine rice.

Extra Crunch: Add shredded carrots or radish.

Mild Version: Reduce or omit the sriracha.

Pickled Veggies: Use quick-pickled cucumbers or radish for extra tang.