Step 1

Prepare the following, adding each to the same small bowl as it is completed: Mince 2 garlic cloves. Peel and mince 1 (1-inch) piece fresh ginger (about 1 tablespoon). Add 1/4 cup honey, 3 tablespoons soy sauce or tamari, and 2 tablespoons rice vinegar. Stir until the honey is dissolved.

Step 2

Place 1/3 cup plain Greek yogurt, 2 tablespoons water, and 2 teaspoons Sriracha in a second small bowl and stir to combine.

Step 3

Cut 1 1/2 pounds skinless salmon fillets into 1-inch chunks. Pat dry with paper towels. Season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 4

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the salmon in a single layer and cook undisturbed until the bottoms are golden-brown, 2 to 3 minutes. Flip and cook until the second side is golden-brown, 2 to 3 minutes more. Add the soy sauce mixture and cook, stirring and spooning it over the salmon occasionally, until slightly thickened and glossy, 2 to 3 minutes. Turn off the heat.

Step 5

To serve, divide 3 cups cooked rice between 4 bowls (about 3/4 cup per bowl). Top with the salmon pieces and spoon the sauce from the pan over the top. Add the desired toppings. Drizzle with the Sriracha yogurt sauce.