Crispy Bang Bang Salmon Bowls

Heat the oven to 230C and place a sturdy baking tray inside so it gets fully hot. Cook the jasmine rice first, then keep it covered off the heat. A hot tray will help the salmon develop colour quickly before the inside overcooks, giving you caramelized edges and tender centres.

Cut the salmon into large cubes and remove any stray bones or bits of skin. In a bowl, mix the soy sauce, sesame oil, honey, and half the lime juice, then fold through the salmon gently so the pieces stay intact. Leave for 10 minutes while you prepare the sauce and fresh toppings.

For the bang bang sauce, combine the mayonnaise, sweet chili sauce, and sriracha in a small bowl. Stir until smooth and glossy, then taste and balance with a squeeze of lime if it feels too sweet. Reserve half for drizzling later and keep the rest for lightly coating the salmon after roasting.

Slice the cucumber into thin half-moons and season with a pinch of salt and a few drops of lime juice right before serving. Halve, peel, and slice the avocados. Finely slice the spring onions and keep them ready with the sesame seeds so assembly is fast once the salmon comes out of the oven.

Carefully remove the hot tray from the oven and line it or oil it lightly. Spread the salmon pieces out with space between them and roast for 8 to 10 minutes, turning once if needed, until the edges are lightly charred and the centres are just cooked. Avoid over-roasting; salmon should still look moist when broken apart.

Transfer the hot salmon to a bowl and spoon over a little of the reserved sauce, folding gently so each piece gets a light coating rather than being drenched. This keeps the roasted surface visible and prevents the bowl from becoming heavy. Taste one piece and adjust with extra lime or a pinch of salt if needed.

Divide the rice among bowls, then arrange the cucumber and avocado in distinct sections for contrast. Top with the glazed salmon, drizzle over more bang bang sauce, and finish with spring onions and sesame seeds. Serve immediately while the salmon is warm and the vegetables are cool and crisp.