Spicy Salmon Maki Rice Bowl

• 1 lb skinless salmon filets cut into 1 to 1-1/2 inch pieces
• kosher salt to taste
• 1/4 cup mayo lite
• 2-3 tbsp Sriracha sauce or to taste
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil

For The Bowls:

• 2 cups shredded green cabbage
• kosher salt and pepper to taste
• 1 lemon juice, and zest of
• 1 tbsp toasted sesame seeds
• 2 cups cooked sushi rice or rice of choice
• 1 Hass avocado sliced
• 1 Mango diced
• 1 sheet nori crushed
• 4 green onions chopped