While the rice cooks, place the salmon in a baking pan sized so so that the pieces are nearly touching but do not have too much excess space around them (I used an 8x10—if you don't have something similar, a 9x13 will do). In a medium bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour three-quarters over the salmon (reserve the rest). Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.

Make the creamy sauce: In a small bowl whisk together the yogurt, sriracha, and 2 teaspoons milk. Add additional milk gradually as needed so that you have a smooth but drizzle-able consistency.

Turn the salmon so it's presentation (top) side up, if it's not already. Spoon some of the marinade that's pooled around the salmon over the top of it.Bake the salmon for 6 minutes, then with a spoon, baste again. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the time accordingly. Drizzle the reserved glaze over the top of the salmon and move it to the upper third rack. Turn the oven to broil. Cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for very well done), about 1 to 2 minutes more; the salmon’s temperature will rise as it rests. When done, the salmon should flake easily with a fork. Sprinkle with a pinch of salt, and let rest a few minutes while you assemble the bowls.

To serve, place the cooked rice in individual serving bowls. Top with sliced cucumber, a scoop of edamame, avocado, and 1 piece of salmon. Drizzle with the sauce and sprinkle with green onions and sesame seeds (if using). Enjoy immediately.