# What You'll Need:
→ Salmon
01 - 2 skinless salmon fillets (about 5.3 oz each)
02 - 2 tablespoons soy sauce
03 - 1 tablespoon mirin
04 - 1 tablespoon honey or maple syrup
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon sesame oil
07 - 1 clove garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 teaspoon cornstarch dissolved in 1 tablespoon 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 tablespoons scallions, thinly sliced
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, sliced into strips
→ Sriracha Mayo
17 - 3 tablespoons mayonnaise
18 - 1 tablespoon sriracha (adjust to taste)
19 - 1 teaspoon 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 of the marinade over them. Let sit for 10 minutes.
03 - Heat a non-stick skillet over medium heat. Add the salmon fillets and cook for 3 to 4 minutes per side until just cooked through. Remove from skillet and set aside.
04 - Pour the remaining marinade into the skillet. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until slightly thickened. Return salmon to the skillet and spoon glaze over fillets to coat.
05 - Combine mayonnaise, sriracha, and lime juice in a small bowl until smooth.
06 - Divide cooked rice between two bowls. Break glazed salmon into flakes and distribute over rice. Arrange avocado, cucumber, and carrot slices around salmon. Drizzle evenly with sriracha mayo.
07 - Sprinkle scallions, toasted sesame seeds, and nori strips on top. Serve immediately.
