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Prepare 1 cup rice (any variety) according to package instructions.
Wash and peel 2 carrots. Grate the carrots with a box grater.
Cut ½ seedless cucumber into small chunks (peel the cucumber if desired).
Dice 1 cup of snap peas (or boil 1 cup of frozen edamame beans in place of peas if desired).
Cut 1 avocado into chunks.
Cut 4-5 oz. smoked salmon into small chunks.
Combine ½ cup mayo, 2 Tbsp. Sriracha hot sauce, 2 Tbsp. lemon juice, and a pinch of kosher salt in a small bowl. Peel 1 clove of garlic and grate it into the bowl using a Microplane or small zester.
Stir until all of the ingredients are completely combined.
Add some of the cooked rice to a bowl.
Top with grated carrots, diced cucumbers, snap peas, and avocadoes (or fresh veggies of choice).
Add desired amount of sliced smoked salmon to the bowl.
Drizzle as much or as little of the spicy mayo over the bowl.
Garnish with some sliced green onions, sesame seeds, and a squeeze of lemon (optional). You can also add some low sodium Tamari or soy sauce, pickled ginger, or any toppings of choice (optional).