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Cook the rice according to package instructions and set aside.
Make the salsa by combining all salsa ingredients with ½ tsp salt in a bowl and mixing together. Taste and adjust seasoning with ½ tsp more salt if desired. Set aside.
Prepare the sauce: In a small bowl whisk together the soy sauce, rice wine vinegar, garlic powder, onion powder, salt, pepper, sesame oil, grated ginger, pressed garlic and honey until combined.
To a medium bowl add the cubed salmon and season with salt, pepper, garlic powder and 1 tbsp olive oil. Set aside.
In a medium nonstick skillet or pan add 1 tbsp olive oil and heat over medium-high heat. When the pan is hot, turn to medium heat and add the salmon cubes in a single layer and cook for 2-3 minutes until golden brown on the bottom. Flip and cook until the second side is golden brown, about 2-3 minutes. Add the sauce to the pan and cook, spooning the sauce over the salmon, for about 3-4 minutes total until the sauce is just slightly thickened. Turn off the heat.
Assemble the bowls: Divide the cooked rice, cooked salmon, salsa and cucumber between 4 bowls and enjoy.