foolproofliving

0 To make the dressing: Whisk together mayonnaise, Sriracha, and soy sauce in a bowl. Set it aside.
1 Mix both sesame seeds on a shallow plate. Set it aside.
2 In a large bowl, whisk together the 1 tablespoon oil, soy sauce, honey, lime juice, garlic, and Sriracha.
3 Pat dry the salmon filets with paper towels and cut them into 1-inch cubes. Transfer the cubed salmon into the bowl with the oil mixture. Give it a gentle toss to ensure that the salmon is fully coated with the marinade. Let cubed salmon marinate for about 8-10 minutes*.
4 Dip the cubed salmon into the sesame seeds, turning a few times to make sure that they are coated evenly on all sides. Transfer the now-sesame-coated salmon to a large platter.
5 Heat the remaining 1 tablespoon of oil over medium-high heat in a large non-stick skillet until it is just beginning to smoke.
6 Arrange sesame-crusted salmon cubes in a single layer and cook, without touching, for 1 minute. Then start turning each salmon bite and cook for 30 seconds. The cooking process happens very quickly, and it can easily be overdone. Therefore, it is best to keep a close eye on it and gauge doneness by checking a salmon cube. Additionally, it is best not to overcrowd the skillet, so if need be, sear the salmon cubes in two batches using more oil as needed. Transfer the cooked salmon cubes onto a plate.
7 To assemble the bowls, divide the cooked rice among four bowls. Garnish with avocado, cucumber, scallions, edamame, and pickled ginger and/or red onions.
8 Add the cooked salmon on top.
9 Drizzle with the dressing. Serve.