Prepare the Rice:

• Rinse the rice under cold water until the water runs clear.
• Add the rice, water, and a pinch of salt to a pot and bring to a boil.
• Lower the heat to a simmer, cover, and cook for about 15 minutes or until the water is absorbed.
• Remove from heat and let rest for 10 minutes before fluffing with a fork.

2. Marinate the Salmon:

• In a bowl, mix soy sauce, honey or brown sugar, sesame oil, garlic powder, ginger, and sriracha.
• Add the salmon pieces and gently toss to coat. Let marinate for 10–15 minutes.

3. Cook the Salmon:

• Heat a non-stick pan over medium-high heat. Add the marinated salmon pieces (reserve the marinade).
• Cook for 2–3 minutes per side until golden brown and cooked through.
• Optionally, pour the reserved marinade into the pan and simmer for a minute to create a glaze.

4. Make the Spicy Mayo:

• In a small bowl, mix mayonnaise, sriracha, and sesame oil. Adjust sriracha for desired spice level.

5. Assemble the Bowls:

• Divide the cooked rice between two bowls.
• Top each bowl with cooked salmon, cucumber slices, avocado slices, sesame seeds, and chopped chives or green onions.
• Drizzle with spicy mayo and sprinkle furikake seasoning, if desired.

6. Serve and Enjoy:

• Serve immediately while the rice and salmon are warm.