Ingredients

• 1/4 cup rice vinegar
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp sriracha
• 1/2 tsp grated fresh ginger
• 1 4-oz sushi grade salmon fillet, cubed
• 1/4 English cucumber, sliced
• 1/4 cup water
• 1 tsp honey
• 1/4 tsp red pepper flakes
• 3/4 cup cooked white rice
• 1/4 cup seaweed salad
• 2 radishes, sliced
• 1 tbsp pickled ginger
• 1 green onion, sliced
• 1/8 tsp black sesame seeds

Preparation

In a small bowl, whisk together 1 tablespoon of the rice vinegar, soy sauce, sesame oil, sriracha, and ginger. Pour the mixture over the salmon and allow it to marinate in the refrigerator for 15 minutes.
In another small bowl, whisk together the water, the remaining rice vinegar, honey, and the red pepper flakes.Pour the mixture over the cucumbers and allow them to sit for 15 minutes in the refrigerator.
When ready to serve, add the rice to a serving bowl. Top the rice with the seaweed, pickled cucumbers, radish slices, marinated salmon, and pickled ginger.
Serve immediately topped with the green onion and sesame seeds.