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Preheat the oven to 400°F (200°C).
In a small bowl, mix together the sriracha, soy sauce, honey, and grated ginger.
Place the salmon pieces on a baking sheet lined with parchment paper and brush the sriracha mixture over the top of each piece.
In another bowl, combine the panko breadcrumbs, sesame seeds, and melted butter. Sprinkle this mixture evenly over the salmon.
Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the topping is golden brown and crispy.
Divide the cooked brown rice among 4 bowls, top with mixed greens, place a piece of salmon on each bowl, and drizzle with sriracha mayo.
Enjoy your spicy salmon tempura crunch bowls!