Salmon cubes on warm rice with creamy spicy mayo, cucumber, avocado and toasted sesame for a vibrant pescatarian bowl.
# What you'll need:
→ For the Salmon
01 - 250 g (9 oz) skinless salmon fillet, cut into 2 cm (¾-inch) cubes
02 - 1 tsp soy sauce
03 - 1 tsp sesame oil
04 - Pinch of black pepper
→ For the Spicy Mayo
05 - 3 tbsp mayonnaise
06 - 1–2 tsp Sriracha or other hot chili sauce (to taste)
07 - 1 tsp lime juice
08 - ½ tsp toasted sesame oil
→ For the Rice Bowl
09 - 2 cups cooked short-grain white rice (warm)
10 - ½ 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 - ½ avocado, sliced (optional)
# Method:
01 - In a bowl, mix the salmon cubes with soy sauce, sesame oil, and black pepper. Let marinate for 5 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add the salmon and cook for 3–4 minutes, turning gently, until just cooked through. Remove from heat.
03 - In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and sesame oil until smooth. Adjust spiciness to taste.
04 - Divide warm rice between two bowls. Arrange cooked salmon, cucumber slices, and avocado (if using) on top.
05 - Drizzle spicy mayo generously over the salmon and rice.
06 - Garnish with toasted sesame seeds, spring onions, and nori strips if desired.
07 - Serve immediately.
