Ingredients

• 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
• ⅓ cup kewpie mayonnaise (or regular mayonnaise)
• 1 tablespoon sriracha
• 1 teaspoon grated ginger
• 1 teaspoon toasted sesame oil
• 1 tablespoon soy sauce
• 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

Instructions

1.  In a bowl, whisk together soy sauce, honey, sriracha, garlic, and ginger. Pat the salmon dry, cut into 1½-inch cubes, and toss in the marinade. Allow to marinate for 20-30 minutes, up to 8 hours.
2.  Mix all ingredients for the spicy mayo in a small bowl. Refrigerate until ready to use.
3.  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.
4.  Divide 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.