1. Cube the Salmon Start by patting the salmon fillets dry with a paper towel. Using a sharp knife, cut each fillet into evenly sized 1-inch cubes, aiming for consistency so every piece cooks at the same rate. You can remove the skin before cubing if you prefer, or leave it on and cook it along with the flesh — both options work fine depending on your personal preference.

2. Whisk Together the Marinade In a large mixing bowl, combine the low-sodium soy sauce (or tamari), honey, sriracha, minced garlic, and water. Whisk everything together thoroughly until the honey has fully dissolved into the liquid and the mixture looks smooth and well combined, with no separate pools of honey or sriracha remaining.

3. Marinate the Salmon Add the cubed salmon directly into the bowl with the marinade, gently tossing or stirring so every piece gets fully coated in the sauce. Cover the bowl and let the salmon marinate for at least 20 minutes, though letting it sit for up to a full hour in the refrigerator will allow even more flavor to soak into the fish. Avoid marinating much longer than an hour, since the acidity and salt content can begin to affect the texture of the salmon over time.

4. Sear the Salmon Once the salmon has finished marinating, heat a large skillet over medium-high heat and add a splash of oil, swirling to coat the bottom of the pan. Using a slotted spoon or tongs, lift the salmon cubes out of the marinade and add them to the hot skillet, letting any excess marinade drip off first. Set the remaining marinade aside in its bowl for now — don’t add it to the pan yet. Cook the salmon for 2 to 3 minutes per side, turning the pieces carefully, until each side develops a deep golden, crisp crust.

5. Add the Sauce and Thicken Once the salmon is seared on all sides, pour the reserved marinade directly into the skillet with the salmon. Continue cooking, stirring gently to coat the salmon pieces in the sauce, until the liquid reduces and thickens into a glossy, sticky glaze that clings to each cube of salmon. This should only take a few additional minutes.

6. Assemble the Bowls Divide the cooked white rice evenly among your serving bowls, creating a base layer in each one. Top the rice with a generous portion of the glazed salmon, followed by sliced avocado, sliced cucumber, and cooked edamame, arranging the toppings however you like across the surface of the bowl.

7. Finish and Serve Drizzle each bowl generously with sriracha mayo, then finish with a sprinkle of red pepper flakes and sesame seeds for extra flavor and a bit of crunch. Serve immediately while the salmon is still warm and crisp.