1-Start the ginger scallion rice. Heat 1 tablespoon avocado oil in a pot over medium heat. Saute 1 tablespoon grated ginger, 2 minced garlic cloves, and white parts of 3 sliced scallions until fragrant, about 1-2 minutes.

2-Add 1 cup rinsed white jasmine rice. Stir to coat in oil. Pour in 1.5 cups water, ½ teaspoon sesame oil, and ½ teaspoon kosher salt. Cover, reduce to low, and simmer 20 minutes until water absorbs. Fluff with a fork and mix in green scallion parts.

3-Whisk teriyaki sauce: Combine ¼ cup low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 4 minced garlic cloves, 4 tablespoons grated ginger root, ½ teaspoon sambal oelek, and 1 teaspoon cornstarch until sugar dissolves. Set aside.

4-Mix sriracha mayo: Stir ¼ cup mayonnaise with 1 tablespoon sriracha. Adjust heat to taste. Chill until ready.

5-Prep salmon: Pat dry 1.5 pounds salmon cubes (1.5-inch). Toss in ¼ cup cornstarch. Drizzle with 1 tablespoon toasted sesame oil.

6-Heat 2 tablespoons avocado oil in a large pan over medium-high. Sear salmon 2-3 minutes per side until golden and crispy outside, slightly pink inside. Do not overcrowd.

7-Lower heat. Pour in teriyaki sauce. Cook 1-2 minutes until thickened and coats salmon.

8-Assemble bowls: Base with ginger scallion rice. Top with crispy salmon, 1 cup edamame, 1 cup sliced cucumber, 1.5 cups shredded purple cabbage, 1 sliced avocado. Drizzle sriracha mayo. Sprinkle 2 tablespoons sesame seeds if using.