The Ultimate Bang Bang Salmon Bowl - Cooking with Kendra

Ingredients

• 4 (150 g / 5 oz each) fillets of skin-on or skinless Salmon (preferably centre-cut)
• 1 Tbsp (15 ml) Neutral Oil (e.g., Rapeseed/Canola or light Olive Oil)
• 1/2 tsp (2.5 g) Sea Salt flakes
• 1/4 tsp (1.25 g) Freshly Ground Black Pepper
• 1/2 cup (120 ml) High-quality Full-Fat Mayonnaise
• 1/4 cup (60 ml) Sweet Chilli Sauce (Thai style)
• 1 1/2 Tbsp (22 ml) Sriracha Hot Sauce (or to taste)
• 1 Tbsp (15 ml) Runny Honey or Maple Syrup
• 1 tsp (5 ml) Rice Vinegar (unseasoned)
• 1/2 clove Garlic, finely grated or minced
• 2 cups (360 g) Cooked Sticky Rice (Jasmine or Sushi rice is ideal)
• 1 large ripe Avocado, sliced or diced
• 1 medium Cucumber, deseeded and diced
• 1 cup (150 g) Edamame beans, shelled and blanched
• 4 Spring Onions (Scallions), thinly sliced
• 2 Tbsp (10 g) Black Sesame Seeds (for garnish)
• Small handful Fresh Coriander (Cilantro), roughly chopped