Combine jasmine rice, one 14-oz can of full-fat coconut milk, 2 oz of water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for 20 minutes until all liquid is absorbed. Do not lift the lid during cooking. Fluff with a fork when done and set aside.

In a small bowl, whisk together 1 cup full-fat coconut milk from the second can, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp soy sauce or tamari, the zest and juice of one lime, and 2 tsp sriracha. Pour half of this dressing into a separate small bowl and set it aside as a finishing drizzle.

Preheat the oven to 400 degrees F. Place the salmon fillet in a baking dish and pour the remaining dressing over it as a marinade. Let it sit for 10 minutes if time allows. Bake for approximately 15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 140 degrees F.

While the salmon bakes, slice the mango, cucumbers, avocado, and red pepper. Cook the edamame if not already done. Thinly slice the green onion and pull the cilantro leaves from the stems.

Fluff the coconut rice and divide it among 4 bowls. Top each bowl with flaked salmon, mango slices, baby spinach, cucumber, avocado, red pepper, and edamame.

Drizzle the reserved coconut-lime dressing over each bowl. Garnish with sliced green onion, fresh cilantro, and toasted coconut flakes if using. Serve immediately with extra sriracha on the side.