In a small bowl, whisk together the honey, sriracha sauce, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, salt, and black pepper until well combined. Reserve about 1/4 cup of the sauce for drizzling later if desired, otherwise, use it all on the salmon. Set aside.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Pat salmon fillets dry with paper towels to ensure a better glaze. Place them on the prepared baking sheet.

Spoon or brush the honey sriracha sauce generously over each salmon fillet, ensuring it's well coated on the top and sides.

Bake for 12-18 minutes, or until the salmon is cooked through, opaque in the center, and flakes easily with a fork. Cooking time will vary depending on the thickness of your fillets. For an extra glaze, you can baste the salmon with any sauce pooled on the baking sheet halfway through cooking.

While the salmon bakes, prepare your rice according to package directions if not already cooked. Also, dice the cucumber, cook the edamame (if frozen) as per package instructions, and slice the avocado.

Divide the cooked rice evenly among four serving bowls.

Once the salmon is ready, carefully place one cooked salmon fillet on top of the rice in each bowl.

Neatly arrange the diced cucumber, cooked edamame, shredded carrots, and sliced avocado around the salmon in each bowl.

Drizzle any remaining honey sriracha sauce from the baking sheet or the reserved sauce over the salmon and vegetables for extra flavor.

Garnish each bowl with sliced green onions and a sprinkle of sesame seeds. Serve immediately with fresh lime wedges on the side for a burst of citrus.