Begin by preparing the rice as per the instructions on the package. Once done, set it aside to cool slightly while you prep the other components.

For the Sriracha Mayo: In a small bowl, whisk together the creamy mayonnaise and fiery sriracha sauce. Transfer the mixture into a small piping bag or resealable bag, and set aside for easy drizzling later.

For the Slaw: In a large mixing bowl, combine the coleslaw mix and finely sliced green onions. Toss with rice vinegar, a tablespoon of honey, one teaspoon of soy sauce, and half a teaspoon of sesame oil. Season lightly with salt to taste, ensuring a perfect balance of flavors. Set this vibrant slaw aside to allow the flavors to meld.

For the Salmon Sauce: In a small bowl, whisk together the remaining three tablespoons of soy sauce, two tablespoons of mirin, a tablespoon of honey, half a teaspoon of sesame oil, grated ginger, minced garlic, and cornstarch. Stir until the cornstarch is fully dissolved and the sauce is well combined. Set aside for later use.

For the Salmon: Pat the salmon pieces dry with paper towels and season lightly with freshly ground black pepper. Heat a 12-inch non-stick skillet over medium-high heat and add a splash of olive oil. Once hot, place the salmon pieces into the skillet in a single layer. Allow them to sear on one side for about 2 to 3 minutes, or until nearly cooked through.

For the Sauce: Give the cornstarch mixture a final whisk and pour it over the salmon. Toss gently in the sauce for 20 to 30 seconds, allowing the sauce to thicken and coat the salmon beautifully.

Assembling the Bowls: To assemble, start with a generous layer of rice in each serving bowl. Arrange the salmon, tangy slaw, creamy avocado slices, and crisp cucumber in neat sections. Finish by sprinkling sesame seeds over the top and cutting a small corner from the piping bag to drizzle the spicy sriracha mayo over the entire bowl.

Notes: For a quick shortcut, use a store-bought coleslaw blend. Alternatively, make your own by combining two cups of thinly sliced green cabbage, one and a half cups of red cabbage, and half a cup of carrot matchsticks for that perfect crunch.