Combine the rinsed 1 ½ cups white rice rinsed until water runs clear, 1 ½ cups white rice rinsed until water runs clear, and ½ tsp salt in a Mixing Bowl. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes. Fluff with a Dipping Fork.

Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

Bake the glazed 2 piece salmon fillets skin-on, about 6 oz each for 12–14 minutes, until the fish is cooked through and flakes easily with a Dipping Fork. The glaze should be caramelized and slightly sticky. Remove from the Oven and use a Dipping Fork to gently flake the 2 piece salmon fillets skin-on, about 6 oz each into large chunks, discarding the skin if desired.

While the 2 piece salmon fillets skin-on, about 6 oz each bakes, stir together the 3 tbsp mayonnaise Kewpie preferred, 1 tbsp sriracha adjust, and 2 tbsp soy sauce low-sodium preferred in a Mixing Bowl until smooth. Taste and adjust the 1 tbsp sriracha adjust level to your preference. Set aside.