Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fillets skin-side down (if skin-on). Sear without moving for 3–4 minutes until golden and crispy. Flip carefully and cook 2–4 more minutes, until the fish reaches 125–130°F (52–54°C) for medium or flakes easily with a fork. Squeeze half the lemon over the fish while resting in the pan for 30 seconds, then transfer to a plate and let rest for 2 minutes. Cut fish into 1-inch chunks for bowls.

For the bowl base

Warm the cooked short-grain brown rice if desired (microwave or steam) so it’s hot when assembling bowls. Divide 2 cups rice between two bowls (about 1 cup each).

Arrange 1 cup packed baby spinach, 1.5 oz edamame, half the sliced cucumber, and half the shredded purple cabbage in sections on top of each rice portion to create a balanced bowl.

For the sauce & dressing

Make soy-ginger vinaigrette

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon honey, 1 teaspoon grated fresh ginger, and 1 teaspoon minced garlic until well combined. Taste and adjust: add more honey for sweetness or more rice vinegar for acidity.

Make spicy mayo

In a separate small bowl, stir together 3 tablespoons mayonnaise and 1 teaspoon sriracha until smooth. This will be drizzled over the fish and bowl for creaminess and heat.

Assembly & garnish

Place the warm fish chunks on top of the arranged vegetables and rice in each bowl (half the cooked fish per bowl).

Drizzle about 1 tablespoon of the soy-ginger vinaigrette over each bowl (use remaining vinaigrette for extra on the side). Add a thin zigzag of spicy mayo across the fish and vegetables (about 1.5 tablespoons per bowl).

Garnish each bowl with 1 sliced scallion, 1/2 teaspoon toasted sesame seeds, 1 tablespoon pickled ginger, and a lime wedge. Serve immediately, squeezing lime over the fish to taste.