Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Rinse the sushi rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.

While the rice is cooking, prepare the salmon. Place the salmon fillet on the prepared baking sheet. In a small bowl, mix together the soy sauce, honey, sesame oil, garlic powder, and ginger powder. Brush the mixture over the salmon.

Bake the salmon in the preheated oven for 15-20 minutes, or until it flakes easily with a fork. Remove from the oven and let it cool slightly before flaking it into bite-sized pieces.

In a large bowl, fluff the cooked sushi rice with a fork. Divide the rice among serving bowls.

Top each bowl of rice with flaked salmon, avocado slices, cucumber, shredded carrots, and green onions.

Sprinkle sesame seeds and nori strips on top of each bowl. Serve with pickled ginger and wasabi on the side, if desired.