Rinse the rice under cold water until the water runs clear, then combine with 2 cups of water in a saucepan and bring to a boil.

Once boiling, reduce heat to low, cover, and let simmer for 15 minutes until tender. Let sit covered for 5 minutes, then stir in rice vinegar and sugar.

Preheat the oven to 400°F (200°C) or heat a skillet over medium heat. Drizzle salmon with olive oil and season with salt, pepper, garlic powder, and paprika.

Bake salmon for 12–15 minutes or pan-sear for 4–5 minutes on each side until golden and flaky.

Whisk together soy sauce, honey or maple syrup, sesame oil, and rice vinegar in a bowl for the sauce.

In serving bowls, scoop cooked rice as the base, then add salmon, followed by cucumber, avocado, carrot, and edamame.

Drizzle sauce over each bowl, then top with sesame seeds and green onions. Serve fresh.