Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a small pot and bring to a boil. Reduce heat, cover, and simmer 15 minutes. Turn off heat and let rest, covered, 10 minutes. Warm rice vinegar, sugar, and salt until dissolved; gently fold into hot rice and let cool slightly.

Pat salmon dry and slice into bite-sized pieces. Mix soy sauce, sesame oil, rice vinegar, and honey. Toss salmon in the marinade and let sit 8–10 minutes. (Optional: sear 30 seconds per side if you prefer cooked fish.)

Slice avocado and cucumber, chop green onion, and toast sesame seeds in a dry pan until fragrant. Mix mayo with sriracha to make spicy mayo, if desired.

Divide rice between two bowls. Arrange marinated salmon, avocado, and cucumber on top. Add pickled ginger, sprinkle sesame seeds and green onion, and drizzle soy or spicy sauce. Finish with furikake or nori strips and a small dab of wasabi.