Step 1

Preheat the oven to 400 F- if your oven has a roast option, I like to set it to roast.

Step 2

Chili Crunch Salad: trim the ends off of the cucumbers and slice into thin rounds. Add the cucumbers to a bowl and toss together with all of the dressing ingredients. Let sit while you prepare the salmon and rice

Step 3

Sushi Rice: Rinse the sushi rice then add it to a pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed

Step 4

Remove from flame and season with the rice vinegar, salt and sugar and stir to combine. Set aside.

Step 5

Salmon Cubes: While the rice cooks, cut your salmon into 1" cubes- I removed the skin but you can keep it on if preferred. Add the cubed salmon to a bowl with the soy sauce, honey, garlic, rice vinegar and sriracha.

Step 6

Add the salmon to a sheet-pan and roast for 8 minutes. Set it under the broiler and broil for 2-3 minutes, until the tops are browned.

Step 7

Prepare the spicy mayo by whisking together the mayo, sriracha and sesame oil until smooth.

Step 8

Once everything is ready, assemble your bowls with the rice, salmon cubes, cucumber salad and your favorite toppings.

Step 9

Garnish with sesame seeds and scallions when serving.