Cook the rice (1/2 cup) as per your package directions and then set aside to cool while you prepare the rest of the meal. I like to cook my rice with chicken broth in the Instant Pot.

Whisk together the mayonnaise (1/3 cup) and sriracha (2 teaspoons) until smooth. Add the lime juice (1/2 lime) to taste – how much you need will depend on your preference and how much vinegar is in your preferred brand of mayonnaise. Whisk in the miso paste, or add kosher salt (1/4 teaspoon) to taste. You can also add a small pinch of sugar if you want a hint of sweetness.

Divide the cooked rice between two serving bowls or meal prep containers with lids. Arrange the chopped cucumber (1/2 medium), radishes (2/3 cup, chopped), and green onions (2 large, sliced) into the other half of the bowls. If serving now, I like to add sliced avocado. If storing, I like to add edamame. Use what you have! Finally, add the smoked salmon (~2 ounces). To make smaller pieces, cut the salmon on the cardboard packaging before separating. Add the sushi ginger (2 tablespoons), if using, and sprinkle the sesame seeds or furikake seasoning (1/2 tablespoon) over the rice.

Serve with the spicy mayo drizzled over the entire bowl, plus a bit of fresh lime juice if you have any leftover. You can also add chopped cilantro, nori, soy sauce, or any other fresh veggies you’d like. Store leftover or prepped bowls in airtight containers in the fridge along with the sauce containers and enjoy within 2 days. This meal is best enjoyed chilled – however, you may need to refresh the rice if it gets dry. Add 2 tablespoons of near-boiling water to the rice and put the lid back on for 2 minutes. This will help hydrate and steam the rice, while not getting the raw veggies too hot.