Cut the fresh salmon fillets into 1-inch cubes, discarding the skin if desired.

In a medium mixing bowl, whisk together low-sodium soy sauce, honey, sriracha, minced garlic, and water until well combined.

Add the cubed salmon to the marinade, mixing gently to fully coat. Cover and marinate for at least 20 minutes.

Heat a large skillet over medium-high heat with cooking oil. Cook the marinated salmon pieces for 2-3 minutes on each side until crispy.

Pour the remaining marinade into the skillet with the cooked salmon and let the sauce simmer until thickened.

In serving bowls, divide the cooked rice, spoon caramelized salmon, and add avocado, cucumber, and edamame. Drizzle with sriracha mayo.