Make the crispy rice:

Prepare a cup of sushi rice according to the package directions (add a pinch of salt salt) and allow it to sit for five minutes, undisturbed. Mix the rice with the mirin and rice wine vinegar. Remove one heaping cup of cooked rice and set aside and cover the remaining rice in the pot with a lid. Remove the pot from the burner but keep on the stove to keep warm. Set your oven to 400 F. Put the cup of rice on an unlined baking sheet and drizzle the oil, then using your hands distribute the oil over the rice. Spread the rice on the baking sheet, encouraging small clumps to happen. Place the baking sheet in the oven and bake for 20 minutes then flip the rice and continue baking for 10 minutes. Remove the baking sheet from the oven and allow rice to cool slightly.

Make the sauces:

In a small bowl stir together with tamari, green onions, and lemon juice. Set aside. In another small bowl, mix together the mayonnaise and sriracha until well combined. Set aside.

Assemble the salmon bowl:

In each of 4 serving bowls, add ½ cup of the reserved rice in the pot and divide the salmon, cucumber, avocado, and mango among the 4 bowls. Add 1 tablespoon of pickled ginger and a ½ teaspoon of wasabi paste to each bowl. Optionally, add half a tablespoon of beet kraut or preferred pickled vegetable. Drizzle some of the tamari sauce, spicy mayo, and a ½ tablespoon of chili crisp over the top of each bowl. Finish each bowl by sprinkling ¼ of the crispy rice, ½ tablespoon of furikake, and ½ tablespoon of the chives.

Serve & Enjoy!