First, prepare the salmon marinade by combining 1 clove minced garlic, 1/2 tbsp ginger, 1/3 cup soy sauce, 1 tbsp sesame oil, 1/2 tbsp sriracha, and 1 tbsp honey. Marinate your salmon in this mixture for about 30 minutes. While the salmon marinates, begin cooking your rice. Bring water to a boil on high heat, then add rice. Once boiling, cover and set heat to low until all the water is absorbed and the rice is cooked. Next, prepare the spicy sauce by mixing 2 tbsp mayo, 1 tbsp sriracha, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 clove minced garlic, 1/2 tbsp ginger, and 1/2 tbsp jalapeño; set aside. Heat a pan with oil and cook your marinated salmon. Season the salmon with salt, pepper, onion powder, and garlic powder. Cook for a couple of minutes on each side over medium heat until done. Remove salmon from the pan and plate it on top of the cooked rice. Top with sliced cucumber, avocado, green onion, a generous drizzle of your spicy sauce, and a sprinkle of sesame seeds. Mix and enjoy!
