Start your rice cooking according to package directions (typically 1.5 cups rice with 2.25 cups water, brought to a boil then simmered covered for 18-20 minutes). While the rice cooks, prepare all your other components: slice the green onions, grate the ginger, mince the garlic, slice the cucumber, and slice or cube the avocado. Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then set aside.

In a small bowl, whisk together mayonnaise and sriracha until well combined, then transfer to a squeeze bottle or small bag for easy drizzling later. In another bowl, combine the coleslaw with green onions, rice vinegar, 1.5 tbsp honey, 1 tsp soy sauce, 0.5 tsp sesame oil, and salt to taste. Toss gently to coat, then set aside—the coleslaw will soften slightly as it sits, which adds to the texture.

In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1.5 tbsp honey, 0.5 tsp sesame oil, ginger, garlic, and cornstarch until the cornstarch is fully dissolved and there are no lumps. This glaze will thicken beautifully when it hits the hot pan. I like to make this glaze fresh rather than ahead of time because the ginger and garlic are most aromatic when they haven't been sitting in liquid.

Pat the salmon dry with paper towels and season both sides generously with salt and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then carefully place the salmon skin-side up and sear for 2-3 minutes without moving it—this creates a beautiful golden crust. Once the first side is seared, gently whisk the glaze mixture from Step 3 and pour it over the salmon, then cook for 20-30 seconds until the glaze thickens and coats the fish. The cornstarch will give you that glossy, restaurant-quality finish.

Divide the cooked rice from Step 1 evenly among serving bowls. Top each bowl with a portion of the glazed salmon, then add a scoop of the dressed coleslaw slaw from Step 2. Arrange the cucumber slices and avocado around the bowl for color and freshness. Sprinkle with toasted sesame seeds from Step 1, then drizzle generously with the sriracha mayo from Step 2. Serve immediately while the salmon is still warm.