Salmon Base

• 1 pound Salmon, skin-on or skinless (Use fresh if possible. If frozen, thaw overnight in the fridge.)
• 1 tablespoon Cornstarch (Light dusting for extra crunch.)

Rice

• 2 cups Rice, Jasmine or sushi (Brown rice or quinoa can be used for more fiber.)

Cooking Oil

• 2 tablespoons Oil with a high smoke point (Avocado, canola, or peanut oil) (For crisp results.)

Seasoning

• 1 teaspoon Salt (To taste.)
• 1 teaspoon Pepper (To taste.)
• 1 teaspoon Garlic powder (To taste.)
• 1/4 teaspoon Paprika or chili flakes (Optional for added spice.)

Veggies

• 1 cup Cucumbers, sliced (For topping.)
• 1 cup Shredded carrots (For topping.)
• 1 medium Avocado, cubed (For topping.)
• 1 cup Edamame, shelled (For topping.)
• 1 cup Thinly sliced cabbage (For topping.)

Herbs and Citrus

• 1/4 cup Green onion, chopped (For garnish.)
• 1/4 cup Cilantro, chopped (For garnish.)
• 1 lime Lime wedges (For squeezing on top.)

Sauces

• 3 tablespoons Soy sauce (For Soy-Ginger Sauce.)
• 1 tablespoon Honey or brown sugar (For Soy-Ginger Sauce.)
• 1 tablespoon Rice vinegar (For Soy-Ginger Sauce.)
• 1 teaspoon Grated ginger (For Soy-Ginger Sauce.)
• 1 teaspoon Sesame oil (For Soy-Ginger Sauce.)
• 3 tablespoons Mayo (For Spicy Mayo.)
• 1-2 teaspoons Sriracha (For Spicy Mayo.)
• 1 teaspoon Lime juice (For Spicy Mayo.)
• 1 teaspoon White miso (For Miso-Lime Dressing.)
• 1 lime Juice of 1 lime (For Miso-Lime Dressing.)
• 1 teaspoon Honey (For Miso-Lime Dressing.)
• 1 teaspoon Toasted sesame oil (For Miso-Lime Dressing.)