In a medium bowl, whisk together honey and sriracha until thoroughly combined.

Place the salmon fillets in a shallow dish and pour the honey sriracha marinade over them.

Heat a non-stick skillet over medium heat and add a splash of oil. Cook the salmon fillets for about 4-5 minutes on each side.

Prepare the rice as per package instructions if not using pre-cooked rice.

To assemble, add warm rice to each bowl, then top with the cooked salmon, avocado, cucumber, and edamame.

Drizzle remaining marinade over the bowls or sprinkle with sesame seeds for added flavor, if desired.

Serve immediately with your favorite drink.