Prepare the Coconut Rice

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

Marinate the Salmon

1. Mix Marinade: In a small bowl, whisk together soy sauce, sriracha, honey, sesame oil, garlic powder, and black pepper.
2. Coat the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let marinate for about 10 minutes.

Cook the Salmon

1. Heat a Pan: In a large skillet, heat a drizzle of oil over medium-high heat.
2. Cook Salmon: Remove salmon from marinade (discard remaining marinade) and place fillets skin-side down in the skillet. Cook for about 4-5 minutes on each side, or until salmon is cooked through and flakes easily with a fork.

Assemble the Bowls

1. Divide Rice: Spoon coconut rice into serving bowls.
2. Add Salmon: Place a salmon fillet on top of the rice.
3. Add Vegetables: Top with avocado slices, cucumber, shredded carrots, and chopped green onions.
4. Garnish: Sprinkle with sesame seeds and fresh cilantro.
5. Serve: Squeeze lime juice over the bowls before serving for extra brightness.