Quick and Easy Salmon Poke Bowl

Directions

1. Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate 30 minutes or up to 2 weeks. In a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving.
2. In a medium bowl, mix soy sauce, sesame oil and honey; add salmon, toss to combine. To serve, divide rice among 2 serving bowls. Top with salmon mixture, avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds.