Rinse 1 cup of sushi rice under cold water until the water runs clear, then cook according to package instructions. Let it sit covered for 10 minutes to fluff up.

While the rice cooks, preheat a skillet over medium-high heat and add oil. Season salmon with salt and pepper, and cook skin-side down for 6-8 minutes.

Slice fresh veggies into thin strips or bite-sized pieces.

Assemble bowls with a layer of sushi rice, topped with crispy salmon and sliced veggies, and add optional nori strips.

Drizzle bowls with spicy mayo, splash with soy sauce, and sprinkle sesame seeds and green onions.

Serve immediately while warm for the best flavor and texture.