Preparation

• Preheat oven to 425 degrees. Line a baking sheet with parchment.
• Whisk together the soy sauce, honey, brown sugar, sesame oil, rice vinegar, ginger, and garlic. Reserve half of the marinade and toss the rest with the salmon cubes. Let rest for 15 minutes at room temperature, or up to overnight in the fridge.
• In a small bowl, toss the cucumber, avocado, and peaches with 2 tablespoons of the reserved marinade.
• Remove the salmon from the marinade and set on the baking sheet. Discard marinade. Bake 12-15 minutes until tender to your liking. If desired, switch on the broiler to high for the last 2-3 minutes. Watch closely.
• While the salmon roasts, pour the reserved marinade into a small sauce pan. Bring to a boil over medium heat and cook until reduced by about ⅓, about 8-10 minutes.
• Divide the salmon and cucumber salad among bowls over piles of rice. Drizzle with the sesame reduction and spicy mayo, and sprinkle with green onions and sesame seeds, as desired.