Preheat the oven to 400 F- if your oven has a roast option, I like to set it to roast.

Chili Crunch Salad: trim the ends off of the cucumbers and slice into thin rounds. Add the cucumbers to a bowl and toss together with all of the dressing ingredients. Let sit while you prepare the salmon and rice

Sushi Rice: Rinse the sushi rice then add it to a pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed

Remove from flame and season with the rice vinegar, salt and sugar and stir to combine. Set aside.

Salmon Cubes: While the rice cooks, cut your salmon into 1u0022 cubes- I removed the skin but you can keep it on if preferred. Add the cubed salmon to a bowl with the soy sauce, honey, garlic, rice vinegar and sriracha.

Add the salmon to a sheet-pan and roast for 8 minutes. Set it under the broiler and broil for 2-3 minutes, until the tops are browned.

Prepare the spicy mayo by whisking together the mayo, sriracha and sesame oil until smooth.

Once everything is ready, assemble your bowls with the rice, salmon cubes, cucumber salad and your favorite toppings.

Garnish with sesame seeds and scallions when serving.