1. Prepare the Rice

Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky during cooking. Add the rinsed rice to a medium saucepan, along with the water or vegetable broth. Bring it to a boil over medium-high heat.

Once the water begins to boil, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. Do not lift the lid during the cooking process. Once the rice is fully cooked and the water is absorbed, remove the pot from the heat and let it sit for 5 minutes to steam. Afterward, fluff the rice with a fork to separate the grains and make it light and airy.

2. Cook the Salmon

While the rice is cooking, heat the olive oil in a large non-stick skillet over medium-high heat. Season the salmon fillets with salt, pepper, garlic powder, smoked paprika, and onion powder. Once the oil is hot, add the salmon fillets to the skillet, skin-side down.

Cook the salmon for 4-5 minutes, allowing the skin to crisp up. Then, flip the fillets and reduce the heat to medium. Cook for an additional 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork. During the last minute of cooking, drizzle the soy sauce over the fillets to add an extra layer of flavor. Remove the salmon from the skillet and set aside to rest.

3. Prepare the Vegetables

While the salmon is cooking, prepare your vegetables. Thinly slice the cucumber, julienne the carrot, and slice the avocado. You can also steam or blanch the edamame for a few minutes if you prefer them warm, but they can also be used straight from the freezer.

4. Make the Sauce (Optional)

In a small bowl, mix together the mayonnaise, sriracha, soy sauce, lime juice, and sesame oil. Stir until smooth and well-combined. Taste and adjust the seasoning by adding more sriracha for heat or lime juice for acidity. This creamy, spicy sauce will complement the crispy salmon and the fresh vegetables beautifully.

5. Assemble the Rice Bowls

Now that all the components are ready, it’s time to assemble the bowls. Start by dividing the cooked rice between two bowls. Arrange the salmon fillets on top of the rice, skin-side up to keep that crispy texture intact.

Next, arrange the cucumber slices, julienned carrots, sliced avocado, and edamame around the salmon in the bowls. Sprinkle sesame seeds over the vegetables for a light crunch, and garnish with fresh cilantro or parsley for a touch of color and freshness.

6. Drizzle with Sauce

Finish off the dish by drizzling the creamy sauce over the top of the salmon and vegetables. You can drizzle as much or as little as you like, depending on how much sauce you prefer. If you’re a fan of spicy food, feel free to add extra sriracha or chili flakes on top.