Cook the rice by rinsing it well under water until the water runs clear. Add to a pot with water and cook until soft. Let it rest covered for a few minutes, then fluff gently with a fork and keep warm.

Pat the salmon fillets dry using a paper towel. Season both sides evenly with salt and black pepper, pressing lightly so the seasoning sticks well.

Heat olive oil in a pan over medium heat. Place the salmon fillets in the pan and cook without moving for about 4 to 5 minutes. Flip carefully and cook for another 3 to 4 minutes until the salmon is fully cooked and flakes easily.

In a small bowl, mix soy sauce, honey, and minced garlic. Pour this mixture over the salmon during the last minute of cooking, letting it coat the fish and form a light glaze.

In another small bowl, mix mayo and sriracha until smooth. Adjust spice level as needed.

Prepare the vegetables by slicing cucumber, shredding carrots, and slicing avocado. Keep everything ready before assembling.

To assemble, add warm rice to serving bowls. Place the cooked salmon on top, either whole or gently flaked into large pieces.

Arrange cucumber, carrots, and avocado around the salmon. Drizzle the prepared sauce evenly over the bowl and sprinkle sesame seeds on top.

Serve immediately while warm and fresh.