1-Getting started with this spicy salmon rice bowl is straightforward and fun. Begin by preparing the spicy mayo to add that creamy heat later. Mix the mayonnaise and sriracha together, then set it aside for easy access.

2-Next, work on the sauce for the salmon by combining soy sauce, honey, sriracha, and sesame oil. Save some for brushing on the fish before baking, and reduce the rest on low heat until it thickens. While that’s happening, cook the rice according to the package instructions so it’s ready when you are.

3-Preheat your oven to 400°F (which is about 200°C) and line a baking sheet with parchment paper for easy cleanup. Place the salmon fillets skin side down on the sheet, tucking the thin ends under for even cooking. Brush them with the reserved sauce and bake for 12 to 15 minutes until the fish is flaky and done. To assemble, divide the cooked rice into two bowls and layer on the salmon, kimchi, carrot, cucumber, chili pepper, green onion, and sesame seeds. Finish with a drizzle of the spicy mayo on top. This method takes about 15 minutes to prep and 25 minutes to cook, totaling around 40 minutes.