Step 1: Prepare the Rice and Veggies

1. Cook 2 cups of jasmine rice according to package instructions. Fluff with a fork and set aside.
2. While the rice cooks, prepare your veggies. Shred the carrots, slice the cucumbers thinly, and cut the avocado into slices. Arrange them on a plate for easy assembly later.

Step 2: Make the Glaze

1. In a small bowl, whisk together honey, Sriracha, soy sauce, garlic, ginger, and lime juice until smooth. Taste the glaze and adjust the spice level by adding more honey or Sriracha as needed.

Step 3: Sear the Salmon

1. Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
3. Place the salmon fillets in the skillet, skin-side down if using skin-on fillets. Cook for 3-4 minutes, or until the skin is crispy and releases easily from the pan.
4. Flip the salmon and cook for another 2-3 minutes on the other side.

Step 4: Glaze the Salmon

1. Reduce the heat to medium-low and pour the Honey Sriracha glaze over the salmon in the skillet.
2. Spoon the glaze over the fillets as it begins to thicken, ensuring each piece is coated evenly. Let the salmon cook for an additional 1-2 minutes, allowing the glaze to caramelize slightly.
3. Remove the skillet from heat and let the salmon rest for a minute or two.

Step 5: Assemble the Bowls

1. Divide the cooked rice evenly among four bowls.
2. Top each bowl with a salmon fillet, arranging it slightly off-center for a visually pleasing presentation.
3. Add shredded carrots, sliced cucumbers, and avocado slices around the salmon.
4. Sprinkle chopped scallions and sesame seeds over the top for garnish.

Step 6: Serve and Enjoy!

Serve the bowls warm with extra lime wedges on the side. The lime juice adds a bright finish that complements the sweetness of the glaze beautifully.