Instructions

1. Prep the rice and toppings: Warm the cooked jasmine rice. Slice the cucumber and avocado, and thinly slice the scallions so they’re ready when the salmon is glazed.
2. Season and sear the salmon: Pat the salmon dry with paper towels and season lightly with salt and pepper. Heat the neutral oil in a large nonstick or well-seasoned skillet over medium-high heat until shimmering, then add the salmon skin-side down. Cook 3 to 4 minutes until the skin is crisp and the sides are turning opaque, then flip and cook 2 to 3 minutes more until just shy of your preferred doneness. Transfer to a plate and tent loosely with foil.
3. Whisk the sauce: In a bowl or measuring cup, combine soy sauce, honey, rice vinegar, toasted sesame oil, 1/3 cup water, garlic, ginger, and sriracha if using. In a separate small bowl, stir together cornstarch and 2 teaspoons cold water to make a smooth slurry.
4. Make it sticky: Pour the sauce mixture into the same skillet over medium heat, scraping up any browned bits. Bring to a gentle simmer, then whisk in the cornstarch slurry and cook 1 to 2 minutes, stirring, until the glaze turns glossy and thick enough to coat a spoon.
5. Glaze the salmon: Return the salmon to the pan and spoon the sauce over the fillets for 30 to 60 seconds, just until coated and heated through. If your salmon is already perfectly cooked, keep the heat low so it doesn’t overcook.
6. Build the bowls: Divide warm rice among 4 bowls. Top each with a salmon portion, then spoon extra sticky sesame glaze over the fish and rice.
7. Finish and serve: Add cucumber, avocado, and scallions. Sprinkle with toasted sesame seeds, add nori strips if you like, and serve with lime wedges for squeezing. Taste and add a splash of soy or a drizzle of sesame oil if you want a stronger flavor.