In a mixing bowl, combine the honey, sriracha, grated garlic, ginger, rice vinegar, and soy sauce. Whisk until blended. This marinade not only flavors the salmon but also builds a juicy glaze during cooking.

Place the salmon filets in a dish and pour the marinade over the fish, ensuring it's well-coated. This step can be done up to an hour ahead of cooking, allowing the flavors to penetrate the salmon.

Preheat your grill or a non-stick skillet over medium-high heat. Once hot, cook the salmon for about 5-7 minutes per side or until it flakes easily with a fork. The inner part should still be a bit pink for optimal juiciness.

While the salmon is cooking, mix the ingredients for the spicy mayo. Blend the soy sauce, sriracha, grated ginger, sesame oil, kewpie mayo, and lime juice in a small bowl. Stir until smooth. Adjust the level of sriracha based on your spice preference.

While everything is happening, get your rice cooking. If you have a rice cooker, this part is super easy! If not, bring water to a boil, add rice, cover, and simmer for about 15-20 minutes or according to package directions.

Start with a generous scoop of rice at the bottom of your bowl. Layer the sliced salmon on top, followed by the cucumber, edamame, scallions, and avocado. Drizzle your spicy mayo over the top and finish with sesame seeds. Add pickled ginger if you’re feeling fancy!