Rinse the rice under cold water until the water runs mostly clear. Add rice, water, and salt to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until tender. Remove from heat and let steam for 5 minutes before fluffing.

Pat the salmon dry with paper towels. Cut into evenly sized cubes to ensure even cooking.

In a bowl, combine soy sauce, honey, garlic powder, smoked paprika, black pepper, and oil. Toss salmon gently to coat. Sprinkle lightly with cornstarch if using.

Heat a non-stick or cast-iron skillet over medium-high heat. Add a small amount of oil and allow it to heat until shimmering.

Place salmon cubes in the pan in a single layer. Cook undisturbed for 2–3 minutes per side until golden and crispy. Turn carefully to avoid breaking.

Once all sides are crisp and the salmon is cooked through, remove from heat. The interior should remain tender and flaky.

While the salmon cooks, slice green onions, cucumber, and avocado. Shred cabbage if needed.

Add rice to serving bowls. Top with crispy salmon, vegetables, and desired garnishes.

Drizzle with your preferred sauce or serve sauce on the side.