Spicy Salmon Bowl | Umami

Ingredients

• 3 Persian cucumbers, thinly sliced
• ¼ cup unseasoned rice vinegar, plus more for drizzling
• Kosher salt
• 2 cups sushi rice or other short-grain rice
• 3 Tbsp. chili crisp
• ⅓ cup plus 3 Tbsp. mayonnaise
• 12 oz. salmon fillet, preferably skin-on, cut into 1" cubes
• Pinch of cayenne pepper
• 2 avocados, thinly sliced
• 3 scallions, thinly sliced
• Furikake, shichimi togarashi, and/or toasted sesame seeds (for serving)