Remove to a bowl and peel the skin off and discard. Let the salmon cool. In a medium mixing bowl, combine the salmon, mayonnaise & sriracha.
3
Mix salmon salad
Use a fork to combine until the salmon is shredded and the mixture is combined. Stir in the green onion. Cover and chill until ready to use.
4
Cook the rice
Rinse rice with cool water until the water runs clear. Drain and add the rice with 1 cup of water to a saucepan and bring to a boil over medium-high heat or cook in a rice cooker.
5
Fluff the rice
Reduce the heat to medium-low and simmer until all the water is absorbed, about 15 minutes. Turn the heat off and let sit for 10 minutes. Fluff with a fork.
6
Assemble the rice bowl
Divide arugula among serving bowls. Top with rice and a scoop of the salmon salad. Top with avocado slices, cucumber, a drizzle of soy sauce and furikake. Serve.