Step 1: Cook the Coconut Rice

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
3. Bring to a boil over medium heat, then reduce heat to low, cover, and let simmer for 15 minutes until the liquid is absorbed.
4. Remove from heat, let sit for 5 minutes, then fluff with a fork.

Step 2: Marinate the Salmon

5. In a small bowl, whisk together soy sauce, sriracha, honey, sesame oil, garlic powder, and black pepper.
6. Place salmon fillets in a shallow dish and coat evenly with the marinade. Let sit for 10 minutes.

Step 3: Cook the Salmon

7. Heat a drizzle of oil in a large skillet over medium-high heat.
8. Remove salmon from the marinade (discard extra marinade) and place skin-side down in the skillet.
9. Cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Step 4: Assemble the Bowls

10. Divide the coconut rice into serving bowls.
11. Top each bowl with a salmon fillet.
12. Arrange sliced avocado, cucumber, shredded carrots, and chopped green onions around the salmon.
13. Sprinkle with sesame seeds and fresh cilantro.
14. Serve with lime wedges and squeeze over the bowl before enjoying.