Step 1

Preheat oven to 450° F.

Step 2

Whisk together the ingredients for the sriracha mayo in a small bowl. Season with salt and additional sriracha and honey as needed.

Step 3

Remove the skin from the salmon fillets if needed. Cut the salmon into 1 - 1 1/2 inch cubes.

Step 4

In a bowl whisk together the olive oil, sriracha, soy sauce, honey, lime juice, rice vinegar, cilantro, salt and pepper. Reserve a couple tablespoons of the marinade then place the salmon into the bowl and stir until coated. Dump the salmon onto a parchment paper lined sheet pan and spread them out into a single layer.

Step 5

Bake for 7-12 minutes switching the oven to broil during the last couple minutes of cooking. Remove the salmon from the oven and brush on the reserved sauce.

Step 6

While the salmon bakes, make the cucumber avocado salsa. Place all of the ingredients in a bowl and stir together. Taste for seasoning and adjust if needed.

Step 7

To assemble, fill a bowl with desired amount of rice and top with some of the salmon, salsa, a drizzle of sriracha mayo, plus sesame seeds, green onions, and cilantro for garnish.