• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • In a small pot, combine rice, 3 cups water, and a pinch of salt (for 4 servings, use a medium pot and 5 3⁄4 cups water). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.

• While rice cooks, pat salmon dry with paper towels; season all over with salt and pepper. Place on a baking sheet, skin sides down. Roast on top rack until cooked through, 8-10 minutes. • While salmon cooks, in a small bowl, whisk together mayonnaise, ponzu, and Sriracha to taste. Set aside.

• Trim and quarter cucumber lengthwise into spears. Cut spears into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). Trim and slice mushrooms into 1⁄2-inch-thick pieces (skip if your mushrooms are pre-sliced!).

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Add half the vinegar and cook, stirring, until mostly absorbed, 1-2 minutes. Turn off heat; stir in sweet soy glaze and sesame seeds until coated.

• Once salmon is done roasting, remove skin and discard. Place salmon in a medium bowl. Using a fork, break salmon into pieces. Add half the spicy ponzu mayo and stir to coat.

• Fluff rice with a fork; stir in remaining vinegar and 1 tsp sugar (2 tsp for 4 servings). • Cut or tear roasted seaweed sheets in half along perforation lines into about 4-inch-wide pieces.

• Serve seaweed strips, rice, spicy salmon, cucumber, mushrooms, carrots, and crispy fried onions family style and build your own rice bowls (crumbling seaweed strips over top) or hand rolls! Serve with soy sauce and remaining spicy ponzu mayo on the side for dipping or drizzling. • To make a hand roll: Place a seaweed strip horizontally in front of you, rough side up. Spread about 1⁄4 cup rice in the center, leaving 1⁄2-inch border around edges. Top with cucumber, carrots, salmon, mushrooms, and crispy fried onions. Fold short edges of seaweed strip up over filling, like a taco. ***Fish is fully cooked when internal temperature reaches 145°.***