Bite-size salmon is marinated in a honey-sriracha glaze, then broiled until lightly caramelized. A quick ribboned-cucumber pickle keeps the bowl bright and balanced. Serve over steamed rice for a complete meal in under 25 minutes.
Pat salmon dry and cut into even bite-size pieces (about 1–1.5 inches). This helps it cook evenly and glaze well.
In a bowl, mix salt, light soy sauce, honey, sriracha, and grated garlic until smooth.
Toss salmon in the marinade to coat. Let sit 10–15 minutes while you heat the broiler and prep the cucumber.
Set an oven rack ~6 inches from the broiler and line a sheet pan with foil. Arrange salmon in a single layer.
Broil 6–8 minutes, until edges are lightly charred and the centers are just opaque (target ~125–130°F / 52–54°C for medium).
While salmon broils, ribbon the cucumber with a vegetable peeler (or slice thin).
In a bowl, combine rice vinegar, sugar, and salt. Add cucumber and toss gently so the ribbons keep their shape. Rest 5–10 minutes.
Scoop rice into bowls, top with salmon bites and pickled cucumber. Finish with sesame seeds and furikake if using. Enjoy.