Start by cooking the rice according to package directions, as this is the foundation of your bowls and takes the longest. I prefer using Nishiki brand for its sticky, sushi-rice-like texture that holds up well with the wet toppings. While the rice cooks, you'll have time to prepare everything else.

While rice cooks, whisk together tamari, sesame oil, grapeseed oil, sugar, rice vinegar, chili flakes, and grated ginger in a bowl until the sugar dissolves completely. Add the cubed salmon and gently toss to coat evenly, then let sit for 20 minutes at room temperature. This allows the fish to absorb the marinade flavors while remaining silky and fresh—the acid from the vinegar gently cures the exterior without cooking it.

While the salmon marinates, make the sriracha mayo by whisking together mayo, sriracha, lime juice, and tamari until smooth and creamy. Then prepare all your toppings: dice the avocado into 1/2-inch pieces, thinly slice the cucumber, and slice the green onions. I like to prep the avocado last so it doesn't oxidize—the lime juice from the sriracha mayo will help preserve it when assembled.

Divide the cooked rice between bowls as your base. Top each bowl with marinated salmon from Step 2, then arrange the cucumber, avocado, and green onions around it. Drizzle generously with the sriracha mayo from Step 3, then sprinkle with toasted sesame seeds for crunch and nutty flavor. Serve immediately while the rice is still warm.