Cook the rice. Rinse 1 cup uncooked rice until the water runs clear, then cook according to package directions. Fluff and keep warm. For extra flavor, stir in 1 teaspoon rice vinegar and a pinch of salt after cooking.

Prep the sauce. In a small bowl, whisk 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon grated ginger, and 1 minced garlic clove. For heat, add 1–2 teaspoons sriracha. Set aside.

Season the salmon. Pat salmon dry. Rub with 1 tablespoon oil and sprinkle with salt and pepper. If you like, brush a little of the sauce over the top.

Cook the salmon. Oven method: Bake at 400°F (205°C) for 10–12 minutes, until the salmon flakes easily and is just opaque in the center.

Pan-sear method: Heat a nonstick or cast-iron skillet over medium-high. Add a light drizzle of oil. Place salmon skin-side down and cook 4–5 minutes, then flip and cook 2–3 more minutes, depending on thickness.

Air fryer method: 390°F (200°C) for 7–9 minutes.

Make the creamy drizzle (optional). Stir 2 tablespoons mayonnaise with 1 teaspoon sriracha and a few drops of sesame oil. Thin with a splash of water if needed.

Prep toppings. Slice the avocado, cucumbers, and green onions. Shred the carrot. Set out sesame seeds or furikake.

Assemble the bowls. Divide warm rice into bowls. Add salmon, breaking it into large flakes. Arrange avocado, cucumber, and carrot around it. Spoon the soy-ginger sauce over the salmon and rice. Drizzle with spicy mayo (if using). Finish with sesame seeds, green onions, and a squeeze of lime.

Taste and adjust. Add another splash of soy or vinegar if you want more salt or brightness. Serve immediately.