1 medium English cucumber (about 11 oz.), halved, thinly sliced into half moons
2 large carrots (about 8 oz. total), shredded
1 cup shredded Napa or green cabbage (about 3 oz.)
1 large avocado, peeled, seed removed, cubed
Chopped scallions, for serving
Sesame seeds, for serving
In a bowl, whisk together soy sauce, vinegar, sesame oil, mirin, ginger and sriracha.
Divide rice among 4 bowls. Toss salmon with 2 Tbsp. soy sauce mixture and reserve. In sections, place the ingredients on top of rice and finish with the salmon. Sprinkle with scallions and sesame seeds and serve with a small bowl of remaining soy sauce dressing and additional sriracha on the side.