Rinse 1 cup of white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of sea salt. Bring to a boil, then simmer for 15-20 minutes.

While the rice is cooking, take 1 pound of salmon, remove the skin if necessary, then cut into bite-sized cubes.

Toss the salmon cubes with 1/4 cup of cornstarch until evenly coated.

Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat.

Add the coated salmon cubes to the skillet in a single layer and cook for 5-6 minutes, gently flipping halfway through.

In a bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of honey, 1 teaspoon of ginger powder, and a sprinkle of sesame seeds.

Pour the sauce over the cooked salmon in the skillet and toss gently for 1-2 minutes until well-coated.

Assemble the bowls with a scoop of rice, topped with crispy salmon cubes, avocado, cucumbers, carrots, and green onions.

Drizzle with spicy mayo and sprinkle with sesame seeds and nori slices.