Add water (3 cup**) and salt (1 tsp) to a sauce pan. Add rice (1 ½ cup) to a strainer and rinse it until the water runs clear. Shake the strainer to remove excess water, and then add the rice to the sauce pan. Then turn the heat to high and bring the water to a rolling boil. Cover the sauce pan with a lid and turn the heat down to its lowest setting. Cook the rice for about 15-20 minutes, or until cooked through (if doubling the recipe, it will take a little longer).

While the rice is cooking, add the rice vinegar (3 Tbsp) and honey (1 Tbsp) to a microwave-safe bowl and heat in the microwave for one minute. Then stir the vinegar mixture until the honey has dissolved.

Once the rice is done cooking, evenly pour the vinegar mixture over the rice and mix it gently until well coated. Leave covered until serving.

While the rice is cooking, combine the teriyaki marinade (½ cup), brown sugar (2 Tbsp), grated ginger (1 tsp), and garlic (2 tsp) to a bowl and whisk together.

Add the bite-sized pieces of salmon (1 lb) to the teriyaki marinade and spoon the marinade over the salmon until it's covered. Cover the bowl with plastic wrap and place it in the fridge to marinate for 15 minutes.

Place a nonstick frying pan on the stove and heat it on high. Once hot, spoon the salmon into the frying pan, making sure not to add all of the marinade to the pan. A little bit of marinade on the salmon is fine, but if you add all of it, the salmon will burn before it is cooked through. Saute the salmon for about 5-6 minutes, stirring constantly to cook evenly. Fish should cook to an internal temperature of 145° F and will be flaky when cut with a fork.

Remove the salmon from the pan and cover until ready to eat.

Stir together the mayonnaise (¼ cup) and sriracha (2-4 tsp) until evenly mixed, then refrigerate.

Add the sushi rice and salmon to individual bowls or plates, and then top with the creamy sriracha, sliced avocado, shredded carrots, shelled edamame, sliced green onions, and sesame seeds. Enjoy!