Remove the salmon skin if desired, then cut the salmon into approximately 1-inch cubes.

In a large bowl, whisk together the low-sodium soy sauce, honey, sriracha, minced garlic, and water until well combined.

Add the salmon cubes to the sauce and gently toss until evenly coated. Cover and marinate in the refrigerator for at least 20 minutes and up to 1 hour.

Heat the cooking oil in a large skillet over medium-high heat. Remove the salmon pieces from the marinade, reserving the remaining marinade.

Arrange the salmon in a single layer. Cook for 2–3 minutes per side, turning carefully, until the edges are lightly crisp and the salmon is nearly cooked through.

Pour the reserved marinade into the skillet. Bring it to a full simmer and cook until the sauce thickens and coats the salmon. Make sure the salmon reaches an internal temperature of 145°F (63°C).

Divide the cooked rice between serving bowls. Arrange the salmon, avocado, cucumber, and edamame over the rice.

Finish your Honey Sriracha Salmon Bowls with sriracha mayo, sesame seeds, and red pepper flakes if you enjoy extra heat. Serve warm.