Begin by rinsing the jasmine rice under cold water until the water runs clear. This step gets rid of excess starch, allowing the rice to cook perfectly. Combine the rice with water in a pot, following the package instructions. Usually, it’s a 1:1 ratio for jasmine rice. Bring it to a boil and then let it simmer for about 15 minutes. Once cooked, fluff it with a fork and cover to keep it warm.

While the rice is cooking, let’s work on the star of the show. Preheat your oven to 425°F (220°C). Line a baking dish with parchment paper for easier cleanup. Place the salmon fillet in the dish. In a small bowl, combine soy sauce, sriracha, grated ginger, garlic, rice vinegar, and honey. Pour this mixture over the salmon, allowing it to marinate for about 10 minutes.

After marinating, bake the salmon fillet in the oven for 12-15 minutes until it flakes easily with a fork. Don't forget to keep an eye on it! You want it succulent, not dried out.

As the salmon bakes, slice the cucumbers and avocado. For the cucumbers, cutting them into half-moons creates a lovely bite-sized piece. For the avocado, slice it thinly without risking your fingers; a sharp knife can do wonders here! Chop the scallions and set everything aside.

Combine the ingredients for spicy mayo in a small bowl. Mix the soy sauce, ginger, mayonnaise, lime juice, sriracha, and sesame oil until smooth. Adjust the spice level based on your preference. If you love it hot, add more sriracha!

Now comes the fun part! In a bowl, first lay a generous serving of warm jasmine rice. Flake the baked salmon over the top. Arrange the cucumbers and avocado slices around the salmon. Sprinkle with edamame, scallions, and a handful of toasted sesame seeds. Drizzle your spicy mayo over everything. Add a bit of nori on the side, and you’re ready to dig in!