Prepare the glaze by whisking together equal parts honey and sriracha in a small bowl until smooth and thickened.

Marinate the salmon fillets in half of the honey sriracha glaze for at least 10 minutes.

Heat a non-stick skillet over medium-high heat, adding a drizzle of neutral oil.

Cook the marinated salmon in the hot pan for 3-5 minutes on each side until golden and flaky.

For uncooked rice, rinse and cook it according to package instructions, or heat pre-cooked rice in the microwave.

Assemble the bowls with fluffy rice, cooked salmon, and arranged toppings of avocado, cucumber, and edamame.

Drizzle the reserved honey sriracha glaze over the assembled bowls for extra flavor.