1. In a shallow dish, whisk together ¼ cup soy sauce, 2 pods chopped garlic garlic, 1 teaspoon ginger powder, 1 Tablespoon chili garlic paste, 1 Tablespoon honey, and ¼ teaspoon white pepper, if using. Place your salmon skin side up in the dish and allow the salmon to marinate 20 minutes.

2. After 20 minutes, flip the salmon and allow it to marinate skin side down inthe dish for an additional 20 minutes.

3. Preheat the oven to 400° F while the salmon is marinating. After the salmon is finished marinating, place the salmon skin side down on a foil lined baking sheet.

4. Brush the salmon with remaining marinade. Bake the salmon 15 minutes or until cooked through (145°F) at the thickest point.

Make Sticky Long Grain Rice

1. In a medium sized pot, bring 2 cups of water to boil over high heat. Once boiling, stir in 1 cup of rice along with ½ teaspoon salt and 1 Tablespoon vegan butter. Bring the water back to a boil.

2. When the rice and water are boiling, stir the rice TWICE, cover and reduce the heat to low. Cook for 15 minutes. When the 15 minutes are up, remove from heat and leave the pot covered for 5 minutes.

3. While the rice fluffs, While the rice fluffs, heat together ¼ cup rice vinegar, 2 Tablespoons sugar, and 1 teaspoon salt. Stir together with spatula or wooden spoon.

4. After the 5 minutes are up, pour the rice vinegar mixture over the rice and stir to combine. If you cooked the rice in a stainless steel pot, transfer to glass or plastic bowl and stir with a spatula or wooden spoon. Set aside.

Assemble the Salmon Avocado Bowls

1. Make the spicy mayo: In a small bowl mix together ¼ cup mayonnaise, 1 Tablespoon sriracha, and ½ Tablespoon soy sauce.

2. Put 1 cup of sticky long grain rice in a shallow dish. Add ¼ cup diced cucumber, ¼ cup diced avocado, and ¼ lb of salmon. Garnish with additional cilantro, chive, and soy sauce and drizzle with spicy mayo.