Cook rice according to directions on package.
In a small mixing bowl whisk soy sauce, sriracha, honey, sesame oil, garlic, ginger, and cornstarch until smooth. Add the Add the salmon pieces to the marinade and marinate for 15 minutes.
To make the sriracha mayo, add mayonnaise, sriracha and garlic to a small bowl. Whisk until smooth and creamy. Set aside until ready to use.
Heat 2 tablespoons of oil in a large cast iron skillet or heavy-bottomed pan, over medium-high heat. Add salmon pieces with the marinade and cook for 2 minutes on each side, or until cooked all the way through and flaky on the inside.
To assemble bowls, add the cooked rice into serving bowls. Top with salmon, all the toppings, and a good amount of sriracha mayo. Enjoy!
