Ingredients:

FOR THE SALMON
80 ml low-sodium soy sauce
80 ml extra-virgin olive oil
60 ml chilli garlic sauce
Juice of 1 lime
2 tbsp. honey
4 cloves garlic, crushed
4 (115g) salmon fillets

FOR THE SPICY MAYO
120 g mayonnaise
Sliced pickled cucumbers
2 tbsp. Sriracha
2 tsp. toasted sesame oil

FOR THE BOWLS
Cooked brown rice
1 avocado, sliced
1 medium carrot, grated
1/2 red onion, thinly sliced Cilantro leaves, torn Sesame seeds
Coriander leaves, torn
Sesame seeds

Method:

Make salmon: Preheat oven to 180°C (160ºC fan) and line a large baking tray with foil. In a medium bowl, whisk together soy sauce, olive oil, chilli garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on prepared baking tray and bake until salmon is fork-tender, 20 to 25 minutes.

Make spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and sesame oil. Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, coriander, and sesame seeds. Drizzle with spicy mayo.