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, then reduce the heat to low, cover, and simmer for 15-20 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 your oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, whisk together the olive oil, sriracha, honey, soy sauce, garlic powder, and ginger powder.

Place the salmon fillets on the prepared baking sheet and brush the spicy sauce over the top of each fillet. Bake 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.

Serve with lime wedges on the side for squeezing over the bowls.