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Arrange a rack in center of oven; preheat to 350°. Line a large baking sheet with foil. In a medium bowl, whisk garlic, soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on a large foil-lined baking sheet.
Bake salmon until fork-tender, 20 to 25 minutes.
In a medium heatproof bowl or jar, microwave vinegar, sugar, and salt until sugar and salt are dissolved, about 2 minutes.
Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap and let sit at room temperature until ready to use.
In a small bowl, combine mayonnaise, Sriracha, and sesame oil.
Divide rice among bowls. Top with salmon, pickled cucumbers, avocado, carrot, onion, cilantro, and sesame seeds. Drizzle with spicy mayo.