In a medium bowl, whisk together ¼ cup sriracha sauce, 2 tablespoons honey, 2 tablespoons soy sauce, 2 minced garlic cloves, the juice of 1 lime, and 1 tablespoon sesame oil until well combined. Set aside half of the marinade for later use.

Cut the fresh salmon into bite-sized pieces and place them in a shallow dish. Pour half of the prepared marinade over the salmon, ensuring all pieces are coated. Let the salmon marinate for at least 15 minutes at room temperature.

Preheat your oven to 400°F (200°C). Chop the cauliflower into florets and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes.

Heat a non-stick skillet over medium-high heat, add a little oil, then marinate the salmon pieces for 2–3 minutes on each side. Pour in the reserved marinade and cook for an additional 2 minutes.

In individual bowls, start with a base of rice, top with roasted cauliflower and glazed salmon. Garnish with sliced green onions, chopped cilantro, and sesame seeds.