Begin by cutting the salmon into 1-inch cubes, ensuring even cooking and crispy edges. If desired, remove the skin for a crisper texture; otherwise, keep it on for added flavor. Set the prepared salmon aside as you gather your ingredients for marinating.

In a large bowl, whisk together soy sauce or tamari, honey, sriracha, minced garlic, and water until well combined. Add the cubed salmon, ensuring each piece is thoroughly coated in the marinade. Let it sit for at least 20 minutes at room temperature, or refrigerate it for up to an hour for deeper taste.

Heat a large skillet over medium-high heat and add a drizzle of oil. Once hot, carefully place the marinated salmon in the skillet, reserving the leftover marinade. Cook for 2-3 minutes on each side until the salmon is crispy and golden brown. The fish should flake easily but remain juicy in the center.

Pour the reserved marinade into the skillet with the cooked salmon. Allow it to bubble and simmer for about 2 minutes, stirring occasionally to prevent sticking. This will thicken the sauce and create a delightful glaze that enhances the Honey Sriracha Salmon Bowls.

Start by placing a generous scoop of cooked rice or quinoa at the bottom of each serving bowl. Top with the crispy salmon, ensuring each bowl gets its share of that luscious glaze. Next, add sliced avocado, cucumber, and edamame for a colorful, fresh finish.

In a small bowl, mix mayo with sriracha and a splash of lime juice until smooth. Drizzle this creamy mixture generously over the assembled ingredients in each bowl, elevating the dish with added flavor.

For an extra touch, sprinkle red pepper flakes and sesame seeds over the top of your Honey Sriracha Salmon Bowls. Serve immediately while warm, and enjoy the vibrant combination of spicy and sweet flavors.