Cook the rice according to package directions. While still warm, stir in the rice wine vinegar and sea salt until well combined. Set aside.

Remove the skin from salmon fillets by gently pulling with your fingers. Cut the salmon into bite-size pieces, about 1 to 1.5 inches.

Place salmon pieces in a large bowl and toss with cornstarch until evenly coated. Shake off any excess.

Heat sesame oil in a large skillet over medium-high heat until shimmering hot.

Add salmon pieces in a single layer (work in batches if needed). Cook for 3 minutes without moving, then flip and continue cooking, turning occasionally, until all sides are golden and crispy, about 5 to 6 minutes total.

While salmon cooks, whisk together soy sauce, honey, ginger powder, and sesame seeds in a small bowl until honey is fully dissolved.

Pour the sauce over the crispy salmon and toss gently to coat each piece. Cook for another 1 to 2 minutes until sauce thickens and sticks to the salmon.

Divide rice, salmon, avocado, cucumbers, carrots, and green onions among four bowls. Top with spicy mayo, chopped nori, and additional sesame seeds as desired.