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Use Fustini's spicy-infused olive oils for a little more kick. Make the pickled cucumbers with Spicy Korean balsamic for even more heat. adapted from delish.com
Preheat the oven to 350° and line a large baking sheet with foil. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place the salmon on the prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.
To assemble bowls, divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.
In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are dissolved, about 2 minutes. Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap until ready to use.
In a small bowl, combine mayonnaise, Sriracha, and sesame oil.
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