Step 1Toss 3 Persian cucumbers, thinly sliced, ¼ cup unseasoned rice vinegar, and a big pinch of kosher salt in a medium bowl to combine. Let sit, tossing occasionally, until ready to use.
Step 2Bring 2 cups sushi rice or other short-grain rice, a pinch of salt, and 2½ cups water to a boil in a medium saucepan. Reduce heat to low and cover with a tight-fitting lid. Cook until water is completely absorbed and rice is tender, 20–25 minutes; gently fluff rice with a fork.
Step 3Meanwhile, stir together 3 Tbsp. chili crisp, a drizzle of rice vinegar, and ⅓ cup mayonnaise in a small bowl; set spicy mayo aside.
Step 4Heat broiler on high with a rack in the upper third of oven. Pat 12 oz. salmon fillet, preferably skin-on, cut into 1" cubes, dry with paper towels and place in a small bowl; season with salt. Add remaining 3 Tbsp. mayonnaise and a pinch of cayenne pepper; toss to coat. Arrange salmon (skin side up if it has skin) in a single layer on a foil-lined rimmed baking sheet and broil until lightly browned and flesh is opaque throughout, 8–10 minutes.
Step 5To serve, scoop cooked rice into bowls. Divide salmon, drained pickled cucumbers, and 2 avocados, thinly sliced, among bowls; spoon some cucumber pickling liquid over. Drizzle with reserved spicy mayo and top with 3 scallions, thinly sliced. Sprinkle furikake, shichimi togarashi, and/or toasted sesame seeds over.
Head this way for more of our favorite salmon recipes →
