In a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.
Cut the salmon into 1-inch cubes and place them on the baking sheet, leaving a bit of space between each piece.
Brush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it’s easily flaked with a fork and golden on top.
Meanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.
To serve:
Place 3/4 cup rice in each bowl. Divide and top with salmon, sliced avocado, cucumber, and a drizzle of sriracha, if desired, plus a sprinkle of furikake seasoning.
If you’d like a little more acidity, add just a dash of rice vinegar.