Ingredients:

0.5x

1x

2x

4x

For the bowl

•   1/2 Cup Basmati Rice (Cook)
•   1 Fishwife Smoked Salmon with Sichuan Chili Crisp (Save that leftover chili oil)
•   1/2 Avocado  (Sliced)
•   2 Tbsp Pickled Onion
•   2 Tbsp Marinated Cucumber 
•   1 Tbsp Kewpie Mayo
•   1 Tbsp Scallions (Chopped)
•   Cloud 23 Hot Sauce
•   Fresh black cracked pepper
•   Maldon Flaky Salt

Quick Pickle Onion (or you can just buy them)

•   1/2 Red Onion (Sliced)
•   1/2 Cup Vinegar 
•   1/2 Cup Water
•   1 Tbsp Sugar
•   1 Tsp Black Pepper
•   1 Tbsp Black pepper corn 

Marinated Cucumbers

•   1-2 Baby Cucumbers
•   1 Tbsp Soy Sauce
•   1 Tsp Sesame Oil
•   1 Tsp Sesame Seeds

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Build your base
Add warm rice to a bowl.
2. Prep the salmon
Open the Fishwife salmon and flake it.
👉🏾 Do NOT drain—keep all the chili crisp oil.
3. Assemble the bowl
Top rice with salmon, marinated cucumbers, pickled onions, and avocado.
4. Add richness + heat
Drizzle Kewpie over the top and add Cloud 23 Hot Sauce to taste.
5. The key step
Pour the remaining chili crisp oil from the tin directly over the bowl.
👉🏾This acts as your main sauce and ties everything together.
6. Finish
Top with scallions, black pepper, and Maldon.
7. Mix + eat
Lightly mix so the oil, mayo, and hot sauce coat everything.