In a medium bowl, whisk together the 40ml of soy sauce, 15ml of sesame oil, 20g of honey, and 10g of grated fresh ginger until the honey has fully dissolved and the marinade is uniform. Cut the 600g of fresh salmon fillet into 2cm cubes, removing any pin bones by running a finger along the flesh and pulling out any bones found with tweezers or needle-nose pliers. Add the salmon cubes to the marinade and toss gently to coat every surface. Allow to marinate for 10 minutes at room temperature while preparing the other components. The 10-minute window is the correct marinating time for cubed salmon in a soy-honey-based marinade — sufficient for the soy's salt and the marinade's character to begin penetrating the outer layer, and short enough that the soy's salt does not draw out significant moisture from the cubes or the honey's sugar begin to break down the surface proteins, which would produce a softer exterior during searing rather than the caramelised crust the recipe requires.

While the salmon marinates, prepare all remaining bowl components so assembly requires no additional active preparation once the salmon is seared. Peel and dice the 200g of cucumber into small, uniform cubes — approximately 1cm dice, small enough to be scooped in a single spoonful alongside the rice rather than requiring a separate bite. Halve and pit the 2 avocados, then slice the flesh thinly while still in the skin — approximately 5mm slices — and scoop out with a large spoon to maintain the fan shape. Place the 200g of frozen edamame in a heatproof bowl and cover with boiling water for 3 minutes until thawed and just tender, then drain thoroughly. Using kitchen scissors, cut each nori sheet into thin strips — approximately 1cm wide and 5cm long — which provide the correct size for scattering over the bowl and picking up on chopsticks or a fork without overwhelming each bite with seaweed flavour. Measure out the 40g of pickled ginger and set aside.

In a small bowl, whisk together the 80g of Japanese mayonnaise, 20g of sriracha, and 5ml of lime juice until completely smooth and uniform. Japanese mayonnaise — specifically Kewpie brand, made with egg yolks only rather than whole eggs and seasoned with rice vinegar and MSG — has a richer, creamier, more deeply flavoured character than standard Western mayonnaise, producing a spicy mayo that is substantially more complex and more specifically Japanese-tasting than the same preparation made with regular mayonnaise. The sriracha provides the heat and the garlic-fermented chili character. The lime juice's small quantity provides the acid brightness that prevents the mayonnaise-heavy sauce from tasting flat and rich without lightening. Transfer to a squeeze bottle for clean, controlled drizzling, or simply to a small bowl. Toast the 30g of white sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Transfer immediately to a plate — sesame seeds continue toasting on residual heat if left in the pan.

Heat the 15ml of neutral oil in a large non-stick skillet or wok over the absolute highest available heat until shimmering. Remove the salmon cubes from the marinade, shaking off the excess — very thick marinade coating the cubes will burn at high heat before the salmon is seared rather than caramelising. The honey in the marinade that has adhered to the salmon's surface will caramelise at high heat — producing the specific sweet, slightly charred, deeply golden exterior that defines the seared salmon cubes. Add the salmon cubes in a single layer with clear space between each — work in two batches if the pan cannot accommodate all cubes without crowding, as crowded cubes steam each other and prevent the caramelisation. Leave completely undisturbed for 90 seconds. After 90 seconds the honey and soy on the underside of each cube should have caramelised to a deep golden-brown. Flip each cube and sear the second side for 90 seconds. The target interior temperature is medium-rare — the centre of each cube should still be slightly translucent and very moist when a knife is inserted, approximately 52°C internal temperature. At this temperature the salmon is moist, slightly silky, and the exterior caramelisation provides textural contrast against the soft interior. Remove from heat immediately as residual heat continues cooking the cubes after removal.

Divide the seasoned sushi rice among four large wide bowls — approximately 250g of cooked rice per bowl, mounded into the centre with enough surface area for each component to be placed around it in distinct sections. Arrange the seared salmon cubes in the largest section, slightly fanned or piled so the caramelised surfaces are visible. Arrange the sliced avocado in an adjacent section, fanning the slices. Place the diced cucumber in its own section. Distribute the edamame evenly across each bowl. Scatter the nori strips over the assembled bowl. Place the pickled ginger in a distinct small pile — it serves as a palate cleanser between bites of the spicy salmon and the other components, as in traditional sushi service. Drizzle the spicy mayo generously over the salmon and across the rice in long, overlapping lines rather than a single concentrated pool — the drizzle should reach most of the bowl's surface. Scatter the toasted sesame seeds over each bowl. Serve immediately while the salmon is still warm against the room-temperature rice.