Spicy Salmon Rice Bowl 
For the Salmon:
2 salmon fillets, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon honey or brown sugar
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon grated ginger
1 teaspoon sriracha (optional for extra spice)
For the Rice:
1 cup jasmine or sushi rice
2 cups water
A pinch of salt
For the Toppings:
1 small cucumber, thinly sliced
1 avocado, sliced
1 tablespoon sesame seeds
2 tablespoons chopped chives or green onions
Furikake seasoning (optional, for garnish)
For the Spicy Mayo:
3 tablespoons mayonnaise (preferably Japanese mayo like Kewpie)
1-2 teaspoons sriracha (adjust to taste)
1 teaspoon sesame oil
Instructions:
Prepare the Rice: Rinse the jasmine or sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Marinate the Salmon: In a bowl, whisk together the soy sauce, honey (or brown sugar), sesame oil, garlic powder, grated ginger, and sriracha (if using). Add the salmon pieces and gently toss to coat. Let it marinate for about 10-15 minutes.
Cook the Salmon: Heat a non-stick skillet over medium-high heat. Add the marinated salmon pieces and cook for about 3-4 minutes, turning occasionally, until the salmon is cooked through and slightly caramelized.
Make the Spicy Mayo: In a small bowl, mix together the mayonnaise, sriracha, and sesame oil until well combined. Adjust the sriracha to your taste preference.
Assemble the Bowl: Fluff the cooked rice and divide it into serving bowls. Top with the cooked salmon, sliced cucumber, avocado, sesame seeds, and chopped chives or green onions. Drizzle with spicy mayo and sprinkle with furikake seasoning if desired.
Serve and Enjoy: Enjoy your flavorful and satisfying Spicy Salmon Rice Bowl!