# The Ingredients You'll Need:
→ 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, adjust to taste
06 - 1 teaspoon soy sauce
07 - ½ teaspoon toasted sesame oil
→ Vegetables & Toppings
08 - ½ cup shredded carrot
09 - ½ cup cucumber, julienned or thinly sliced
10 - ½ avocado, sliced
11 - 2 tablespoons scallions, sliced
12 - 1 teaspoon toasted sesame seeds
13 - ½ cup shelled edamame (optional)
→ For Serving
14 - Nori sheets, cut into strips (optional)
15 - Extra sriracha or soy sauce, for drizzling
# Step-by-Step Instructions:
01 - Rinse the rice under cold water until the water runs clear. Combine with 2 cups of water in a saucepan, bring to a boil. Cover and reduce heat to low; simmer for 12–15 minutes until tender. Fluff rice with a fork and keep warm.
02 - In a bowl, combine drained flaked salmon, mayonnaise, sriracha sauce, soy sauce, and toasted sesame oil. Mix well and adjust sriracha to preferred spiciness.
03 - Julienne or thinly slice cucumber, shred carrot, and slice avocado. If using edamame, steam or microwave until heated through.
04 - Divide cooked rice evenly between two bowls. Top each with half of the spicy salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame around the salmon. Sprinkle with scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately with extra sriracha or soy sauce drizzled to taste.
