Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

While the rice is cooking, preheat the oven to 400°F. In a small bowl, whisk together the olive oil, soy sauce, sriracha, honey, garlic powder, and ginger powder. Place the salmon fillets on a baking sheet lined with parchment paper and brush the sauce mixture over the top of each fillet.

Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

To assemble the bowls, divide the coconut rice among four bowls. Top each bowl with a salmon fillet, sliced avocado, shredded carrots, chopped cucumber, and green onions. Sprinkle with sesame seeds for garnish.

Serve immediately and enjoy your delicious spicy salmon bowls!