Cook the rice. Rinse 1 cup rice until the water runs clear. Cook according to package directions. Fluff and keep warm. For extra flavor, add a pinch of salt and a splash of rice vinegar after cooking.

Mix the glaze. In a small bowl, whisk honey, sriracha, soy sauce, rice vinegar, lime zest and juice, garlic, ginger, and sesame oil. Taste and adjust: more honey for sweetness, more sriracha for heat, more lime for brightness.

Prep the salmon. Pat fillets dry and season with salt and pepper. This helps the fish sear well and keeps flavors sharp.

Sear or roast the salmon. Stovetop: Heat neutral oil in a large nonstick skillet over medium-high. Place salmon skin-side up and sear 2–3 minutes until golden. Flip skin-side down.

Oven: Preheat to 425°F (220°C). Place salmon on a lined sheet, skin-side down. Brush with oil and roast 8–10 minutes total.

Glaze the salmon. Pour half the glaze over the salmon during the last 2–3 minutes of cooking. Let it bubble and thicken slightly. Reserve the remaining glaze for drizzling.

Rest and flake. Let the salmon rest 2 minutes. If you like, gently flake it into large pieces, keeping some skin attached for texture.

Prep the toppings. While the salmon cooks, slice cucumber and avocado, shred carrots, and warm edamame. Slice green onions and set out sesame seeds.

Assemble the bowls. Add a scoop of warm rice to each bowl. Top with salmon, veggies, and edamame. Drizzle remaining glaze over everything. Finish with green onions, sesame seeds, and any extras like nori or pickled ginger.

Serve. Add lime wedges on the side for a fresh squeeze. Taste and adjust seasoning at the table if needed.