Rinse jasmine rice under cold water until clear, then combine with 1.5 cups water in a saucepan and bring to a boil. Cover and simmer for 15 minutes.

Season salmon fillets with salt and pepper. Heat a skillet with olive oil over medium-high heat, add salmon skin-side down, cook for 4-5 minutes, flip, and cook for another 3-4 minutes until flaky.

Heat sesame oil in a separate pan. Sauté julienned carrots and sliced cucumber for about 3 minutes until slightly soft but still vibrant.

In a small bowl, mix soy sauce, honey or maple syrup, and sriracha until combined.

Layer cooked jasmine rice in bowls, top with salmon and sautéed veggies, slice avocado, and drizzle with sauce.

Garnish with sesame seeds or sliced green onions and serve.