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Cut your salmon into 1 inch cubes. I took the skin off, but you can keep it on if you prefer.
Whisk together all ingredients for the marinade in a large bowl.
Add in the salmon and marinate for up to 1 hour, but ideally at least 20 minutes.
Once it's done marinating, heat a large skillet with a splash of oil and add in the salmon, but keep the rest of the marinade on the side for now.
Cook for 2-3 minutes on each side to get a nice crisp.
Add in the marinade and cook until the sauce thickens.
Assemble your bowls with a bed of rice, then add in the salmon, avocado, cucumber, edamame and top with the sriracha mayo.
Sprinkle with red pepper flakes and sesame seeds and enjoy!