1. Cook the durum wheat according to the instructions on the package. If you use dried durum wheat let it soak overnight in water first.

2. While the durum wheat is cooking you can prepare the rest of the ingredients. Cut the salmon into small cubes. Mix the garlic powder, lemon pepper, cumin, cayenne pepper, lemon zest, and salt in a bowl. Add the cubed salmon and mix so it is evenly covered with the spice mix. Set aside.

3. Prepare the veggies by dicing the cucumber, peeling, and julienning the carrot, cut the avocado into slices, and the spring onion into rings.

4. For the dressing mix the ponzu, mirin, sesame oil, and grated ginger in a small bowl. Season with chili flakes, salt, and pepper. Set aside. For the Sriracha mayonnaise mix the Kewpie and Sriracha and set aside.

5. Heat up a pan with some oil and fry the salmon from all sides until nicely charred and crispy – takes about 2-3 minutes. Do not fry the salmon too long or it will get dry – it should still look pink in the center.

6. Divide the cooked durum wheat between two bowls, add the prepared veggies and salmon, and drizzle with the marinade and Sriracha mayonnaise.