1. Preheat oven to 400°F (200°C) or prepare a large skillet over medium-high heat. Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.

2. In a small bowl, whisk together honey, sriracha, soy sauce, apple cider vinegar, and garlic powder until smooth.

3. Oven method: Place salmon on a parchment-lined baking sheet. Bake for 10-12 minutes until flaky. During the last 2-3 minutes, brush generously with hot honey glaze. Optionally, broil 1-2 minutes for extra caramelization.

4. Stovetop method: Heat olive oil in skillet over medium-high heat. Add salmon skin-side down (if using skin-on). Sear 3-4 minutes until crispy, flip, and cook 2-3 minutes. Brush with glaze in the last 2-3 minutes.

5. While salmon cooks, prepare rice and chop cucumber, avocado, and green onions.

6. Divide cooked rice among 4 bowls. Top each with a glazed salmon fillet. Arrange cucumber and avocado alongside. Sprinkle with green onions and sesame seeds. Drizzle any extra glaze over top. Serve warm.