Directions

1. Preheat oven to 350°F degrees.
2. Add Clebby’s Vegetable Oil, egg, sriracha, rice vinegar, lemon juice, salt, and sugar to a tall wide-brimmed jar. Place an immersion blender in the bottom of the jar and blend until smooth and thick. Cover and refrigerate until ready to use.
3. Add sliced Persian cucumbers to a bowl with rice vinegar, sugar, and salt. Let sit to marinate. Adjust seasoning to taste when ready to serve.
4. Season salmon with salt and pepper and place on a sheet pan.
5. Mix ⅓ cup of the prepared spicy mayo with soy sauce. Rub about two tablespoons of the mixture evenly onto the salmon. Cook for 15-20 minutes, until the salmon is opaque and easily flakes.
6. Let the salmon cool, then use a spoon to break the salmon into large chunks. Add the salmon chunks to a bowl with the remaining spicy mayo soy sauce mixture. Stir until well-coated.
7. Prepare the sushi bowls by adding a scoop of cooked sushi rice to a bowl. Top the rice with a scoop of the salmon mixture and pickled cucumbers.
8. Garnish with sliced green onions and black sesame seeds. Serve with roasted nori seaweed chips and the remaining spicy mayo.