# Ingredient List:
→ Rice
01 - 1 cup uncooked jasmine or sushi rice
02 - 2 cups water
→ Salmon Mixture
03 - 1 (6 oz) can salmon, drained and flaked
04 - 2 tablespoons mayonnaise
05 - 1–2 teaspoons sriracha sauce, to taste
06 - 1 teaspoon soy sauce
07 - 1/2 teaspoon toasted sesame oil
→ Vegetables & Toppings
08 - 1/2 cup shredded carrot
09 - 1/2 cup cucumber, thinly sliced or julienned
10 - 1/2 avocado, sliced
11 - 2 tablespoons sliced scallions
12 - 1 teaspoon toasted sesame seeds
13 - 1/2 cup shelled edamame (optional)
→ For Serving
14 - Nori sheets, cut into strips (optional)
15 - Extra sriracha or soy sauce, to taste
# Directions:
01 - Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 12–15 minutes until tender. Fluff with a fork and keep warm.
02 - In a mixing bowl, combine the drained flaked salmon with mayonnaise, sriracha sauce, soy sauce, and toasted sesame oil. Adjust sriracha to preferred spice level.
03 - Julienne the cucumber, slice the avocado, and shred the carrot. If using edamame, steam or microwave until heated through.
04 - Divide the cooked rice evenly between two bowls. Top each with half the spicy salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame around the salmon layer. Sprinkle with sliced scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately, drizzling extra sriracha or soy sauce over the top as preferred.
