Cook the Rice Start by cooking your jasmine rice according to package instructions. Warm, fluffy rice creates the perfect base for this bowl. You can also use brown rice if you prefer extra fiber.

Season the Salmon Pat the salmon fillets dry with paper towels. Season both sides with: SaltBlack pepperGarlic powderPaprika These simple seasonings give the salmon a flavorful crust while still letting the natural flavor shine.

Sear the Salmon Heat olive oil in a skillet over medium-high heat. Place the salmon skin side down in the pan. Cook for about 4–5 minutes until the skin becomes crispy. Flip and cook another 2–3 minutes until the salmon is flaky and cooked through. Once cooked, gently break the salmon into large chunks.

Make the Spicy Mayo In a small bowl combine: MayonnaiseSrirachaSoy sauceHoneyLime juice Stir until smooth and creamy. This sauce adds the perfect balance of creaminess, spice, and brightness.

Assemble the Bowl Divide the warm rice between two bowls. Place salmon chunks in the center of the bowl. Arrange the toppings around the salmon: Avocado slicesCucumberShredded carrots Drizzle with spicy mayo and finish with green onions and sesame seeds.