• Position your oven rack to the upper third of your oven, about 6-inches from the heating element and preheat the broiler on high for about 5 minutes.
• Line a baking sheet with parchment or foil and arrange the 4 6-ounce salmon filets skin side down on the pan. Drizzle them with 2 Tablespoons olive oil and sprinkle with a bit of salt and pepper.
• Broil the salmon for 6-9 minutes until the salmon registers 135-degrees on an instant read thermometer, or it flakes easily with a fork. If it begins to brown too much, tent the salmon with a bit of foil.
• Make the creamy sriracha by whisking together the 2 Tablespoons reduced fat mayonnaise, 2 teaspoons Sriracha, 1 teaspoon rice vinegar, 1 teaspoon soy sauce and 1 teaspoon sesame oil in a small bowl .
• In a second small bowl, make the wasabi sauce by whisking together the 2 Tablespoons reduced fat mayonnaise, 1 Tablespoon rice vinegar, 1-2 Tablespoons wasabi paste and 1 teaspoon sesame oil.
• Combine the cooked rice with 1 teaspoon soy sauce and 1 teaspoon rice vinegar and toss to combine.

To assemble:

• Divide the seasoned rice between bowls. Top with the salmon, 1 cup diced cucumber, 1 cup edamame, 1 avocado and 1 jalapeno.
• Drizzle the wasabi and sriracha sauce over top and sprinkle with furikake or sesame seeds. Enjoy!