# What You'll Need:
→ Salmon
01 - 2 skinless salmon fillets (5.3 oz each)
02 - 2 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tbsp honey or maple syrup
05 - 1 tbsp rice vinegar
06 - 1 tsp sesame oil
07 - 1 clove garlic, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tsp cornstarch dissolved in 1 tbsp water
→ Rice
10 - 2 cups cooked short-grain white rice
→ Vegetables & Toppings
11 - 1 small avocado, sliced
12 - 1 small cucumber, thinly sliced
13 - 1 carrot, julienned
14 - 2 tbsp scallions, finely sliced
15 - 1 tbsp toasted sesame seeds
16 - 1 sheet nori, cut into strips
→ Sriracha Mayo
17 - 3 tbsp mayonnaise
18 - 1 tbsp sriracha, adjust to taste
19 - 1 tsp lime juice
# Directions:
01 - Whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
02 - Place salmon fillets in a shallow dish and pour half the marinade over them. Let rest for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Cook salmon fillets 3 to 4 minutes per side, until just opaque. Remove from pan and set aside.
04 - Pour remaining marinade into skillet. Stir in cornstarch slurry and simmer 1 to 2 minutes until slightly thickened. Return salmon to pan and coat with glaze.
05 - Combine mayonnaise, sriracha, and lime juice in a small bowl until smooth.
06 - Divide rice evenly between two bowls. Flake glazed salmon atop rice. Arrange avocado, cucumber, and carrot alongside. Drizzle with sriracha mayo.
07 - Sprinkle scallions, toasted sesame seeds, and nori strips over the bowls. Serve immediately.
