1: Remove skin and cut salmon into 1 inch cubes.
2: Whisk honey, water, sriracha, soy sauce and garlic together in a large bowl.
3: Add salmon and toss to coat evenly. Cover and refrigerate for at least 30 minutes up to two hours.
4: Coat a large pan generously with olive or avocado oil.
5: Add fish, setting marinade aside, and cook until browned on each side, turning about every two to three minutes.
6: About a minute before the fish is ready to take off of the heat, drizzle with marinade and allow sauce to thicken before plating.
7: To build your bowl, start with a layer of white or brown rice.
8: Top with salmon, avocado, cucumber, green onion, cilantro and sesame seeds.
9: Drizzle with sriracha mayo and enjoy!
10: For the sriracha mayo, combine mayo, lime juice, and sriracha in a bowl and store in refrigerator.
