In a mixing bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, lime juice, and sriracha until smooth and glossy.

Add the salmon cubes to the glaze and gently toss until evenly coated.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Arrange the salmon pieces in a single layer and cook until golden and lightly crisp around the edges.

Spoon extra glaze from the pan over the salmon as it cooks to create a sticky caramelized coating.

Flip the salmon carefully and cook until the center turns opaque and flakes easily with a fork.

Remove the skillet from the heat once the glaze thickens and smells sweet and savory.

Divide the warm rice between serving bowls.

Arrange cucumber, shredded carrots, avocado slices, and cooked salmon over the rice.

Sprinkle with green onions, sesame seeds, and chopped cilantro for freshness and crunch.

Serve immediately while the salmon is warm and the vegetables remain crisp.