In a mixing bowl, combine soy sauce, sriracha, honey, sesame oil, minced garlic, and grated ginger.

Add the salmon fillet to the marinade, ensuring it is well coated. Let it marinate for at least 15 minutes.

Preheat a grill or skillet over medium-high heat.

Remove the salmon from the marinade and cook for about 4-5 minutes on each side, or until cooked through.

In a bowl, place a serving of cooked rice as the base.

Top with sliced cucumber, shredded carrots, cooked edamame, and sliced avocado.

Flake the cooked salmon and place it on top of the vegetables.

In a small bowl, mix mayonnaise, sriracha, and lime juice to create the spicy sauce. Drizzle over the bowl.

Garnish with sliced green onions and sesame seeds.