Cut your salmon into 1 inch cubes and remove the skin if preferred.

Whisk together all marinade ingredients in a large bowl and add the salmon to marinate for at least 20 minutes up to 1 hour.

Heat a large skillet with a splash of oil and add in the marinated salmon, reserving the marinade for later.

Cook for 2-3 minutes on each side until crispy.

Add in the reserved marinade and cook until the sauce thickens.

Assemble your bowls with a bed of rice and add the salmon, avocado, cucumber, and edamame.

Top with the sriracha mayo.

Sprinkle with red pepper flakes and sesame seeds before serving.