Prepare the Rice and Veggies: Start by cooking your rice according to package directions. While the rice is cooking, prep all your vegetables: slice the cucumber, shred the carrots, slice the avocado, and steam the edamame. Set everything aside.

Make the Glaze: In a small saucepan, combine the soy sauce, honey, sriracha, rice vinegar, minced garlic, and grated ginger. Whisk to combine and bring to a gentle simmer over medium-low heat for 2-3 minutes.

Thicken the Glaze: While whisking, slowly pour in the cornstarch slurry. Continue to whisk and let the sauce simmer for another 1-2 minutes until it has thickened enough to coat the back of a spoon. Remove from heat.

Prepare the Salmon: Pat the salmon fillets completely dry with a paper towel. Season both sides generously with kosher salt and black pepper.

Sear the Salmon: Heat the avocado oil in a large non-stick or cast-iron skillet over medium-high heat until the oil shimmers. Carefully place the salmon fillets skin-side down. Press gently on each fillet for 10-15 seconds to ensure full skin contact.

Cook the Salmon: Cook skin-side down for 4-6 minutes, until the skin is golden brown and crispy. Flip the fillets.

Glaze and Finish: Reduce the heat to medium-low. Pour about half of the prepared glaze over the salmon. Let it bubble and thicken for 1-2 minutes, until the salmon is cooked through (internal temp of 130°F for medium).

Assemble the Bowls: Divide the warm rice among four bowls. Place a glazed salmon fillet on top. Arrange the sliced cucumber, shredded carrots, avocado, and edamame around the salmon. Drizzle with remaining pan glaze, optional spicy mayo, and garnish with toasted sesame seeds and sliced scallions. Serve immediately.