Bring a small pot with rice, 1 1/4 cups water, 1/4 tsp. salt, and miso base to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Stir in 1/2 Tbsp. butter until combined. Set aside and cover to keep warm.

While rice cooks, continue recipe.

Trim cucumber, halve lengthwise, then thinly slice into half-moons.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine slaw mix, half the vinegar (remaining is yours to use as you please!), cucumbers, white portions of green onions, 1 tsp. olive oil, and a pinch of salt. Set aside.

Don't want to skin raw fish? Skip skinning salmon and cook salmon whole until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Flake salmon with a fork.

Pat salmon dry and place on a clean cutting board, skin-side down. Hold one side of fillet with one hand. Using a sharp knife, starting at one end of fillet, cut lengthwise between flesh and skin, keeping blade parallel to cutting board. Discard skin.

Cut salmon into 1/2" dice. Season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add salmon to hot pan. Stir occasionally until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-5 minutes.

Remove from burner.

While salmon cooks, continue recipe.

Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded. Microwave until heated through, 30-60 seconds.

Carefully remove from microwave.

In another mixing bowl, combine Sriracha (to taste) and mayonnaise. Set aside.

Plate dish as pictured on front of card, filling tortillas with salmon and cucumber slaw. Garnish with Sriracha mayonnaise (to taste), green portions of green onions, and sesame seeds. Bon appétit!