Start by cooking your rice according to package directions (typically 15-18 minutes for white rice). Once done, gently fold in the rice wine vinegar and sea salt while the rice is still warm. Set aside and keep covered.

While the rice cooks, prepare your sauce by whisking together the soy sauce, honey, ginger powder, and sesame seeds in a small bowl until the honey dissolves completely. Set aside.

Remove the skin from the salmon fillets by gently pulling it away with your fingers (skip this if using skinless). Cut the salmon into bite-sized pieces, roughly 1-inch cubes. Place them in a large bowl and sprinkle the cornstarch over top, tossing gently until each piece is lightly coated. Shake off any excess.

Heat the sesame oil in a large 13-inch skillet over medium-high heat until very hot and shimmering. Add the salmon pieces in a single layer without crowding. Let them cook undisturbed for 3 minutes to develop a golden crust. Flip and continue cooking, turning occasionally (2-3 more flips) until all sides are crispy and golden brown, about 8 to 10 minutes total. The salmon should be opaque throughout.

Pour the prepared sauce directly into the skillet with the crispy salmon. Toss gently to coat each piece. Let everything cook together for another 1 to 2 minutes until the sauce thickens and clings to the salmon.

Divide the seasoned rice among four bowls. Top each with equal portions of the glazed salmon, cubed avocado, sliced cucumbers, shredded carrots, and diced green onions. Finish with optional toppings like spicy mayo, torn nori pieces, and extra sesame seeds.