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To a small mixing bowl, add the miso paste, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha. Whisk together until well combined.
Pour the marinade over the salmon and then flip to ensure that the salmon filets are well coated. Let the salmon marinate for 30 minutes.
Add all of the dressing ingredients to a high powered blender. Blend on high until smooth and creamy. Add a tablespoon more of water to thin to desired consistency.
Preheat oven to 400 degrees and line a sheet pan with parchment or aluminum foil. Place the salmon filets on the sheet pan and bake for 11-14 minutes or until the salmon reaches 135 degrees at the thickest part. Turn the oven to broil for 1-2 minutes at the end to caramelize the glaze a bit more if needed. Garnish the salmon with sesame seeds.
Start with a ½ cup of rice and then add salmon, pickled re onion, cucumber, and avocado. Drizzle the bowls with cashew dressing and garnish with sliced green onion.