• Cut cucumbers into 1/4-inch rounds.
• Thinly slice green onions.  
• In a medium bowl, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tsp (2 tsp) sesame oil and half the sesame seeds. 
• Add cucumbers and green onions. Season with salt. Toss to coat. Set aside. 

• Pat salmon dry with paper towels. Season with salt, pepper and Zesty Garlic Blend.
• Heat a large non-stick pan over medium heat.
• When hot, add remaining sesame oil and 1/2 tbsp (1 tbsp) oil, then salmon. Cook for 3-4 min per side, until salmon is opaque and cooked through.** (NOTE: Cook in two batches for 4 servings.)
• When salmon is done, break salmon up into large flakes/pieces, removing and discarding skin.

• Meanwhile, heat a small pan over medium-high heat. 
• When hot, add 1 tsp (2 tsp) oil, then sugar snap peas and remaining sesame seeds. Season with salt and pepper.
• Cook for 4-5 min, stirring often, until tender-crisp. (TIP: You can skip this step if you prefer sugar snap peas cold and crunchy for dipping!)

• Meanwhile, halve buns and add to a toaster. Toast on high for 1-2 min, until golden. 
• Spread top buns with 1 tbsp spicy mayo each. 
• Drain liquid from pickled cucumbers. Arrange salmon and pickled cucumbers on bottom buns, then sandwich with top buns.
• Divide sandwiches and sugar snap peas between plates.
• Serve remaining spicy mayo on the side for dipping. 

If you've opted for salmon, prep and cook in the same way the recipe instructs you to prep and cook the tilapia. When salmon is done, break salmon up into large pieces, removing and discarding skin.

Skip step to cut fish in half, lengthwise. Assemble sandwiches as directed.