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  • 3 Persian cucumbers, thinly sliced
  • ¼ cup unseasoned rice vinegar, plus more for drizzling
  • Kosher salt
  • 2 cups sushi rice or other short-grain rice
  • 3 Tbsp. chili crisp
  • ⅓ cup plus 3 Tbsp. mayonnaise
  • 12 oz. salmon fillet, preferably skin-on, cut into 1" cubes
  • Pinch of cayenne pepper
  • 2 avocados, thinly sliced
  • 3 scallions, thinly sliced
  • Furikake, shichimi togarashi, and/or toasted sesame seeds (for serving)
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