@Verna eats food & travels is first date approved, little brother certified and so good you’ll be making it on repeat. Serves 2 Total time: 20 mins Ingredients For the salmon 2-3 salmon fillets, cubed 1 tsp sriracha ½ tsp light soy sauce ½ tsp honey Pinch of salt For the pickled cucumber ½ cucumber, shaved with a veg peeler into ribbons 1 tbsp rice vinegar ½ tsp sugar Pinch of salt 1 tbsp water For serving 200g cooked jasmine rice Crispy seaweed/ furikake/ toasted sesame seeds for garnish Wedge of lemon/lime Sliced avocado (optional) Method 1. In a bowl, combine the sriracha, soy sauce, and honey. Stir well to form a glossy marinade. Add the cubed salmon and toss gently to coat all the pieces evenly. Cover and let it marinate in the fridge for about 15 minutes 2. While the salmon is marinating, place the cucumber ribbons in a small bowl. Sprinkle over the vinegar, sugar, and salt. Use your hands or a spoon to gently toss and coat the cucumber evenly. Let this sit fo...