Step 1: Make the Coconut Rice. Thoroughly rinse the jasmine rice in a fine-mesh sieve under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and 1/2 teaspoon of salt. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in the lime juice and zest.

Step 2: Prepare the Mango Salsa. While the rice cooks, prepare the salsa. In a medium bowl, gently combine the diced mango, avocado, red onion, chopped cilantro, and minced jalapeño (if using). Squeeze the lime juice over the mixture and add a pinch of salt. Toss gently, being careful not to mash the avocado. Set aside.

Step 3: Mix the Spicy Mayo. In a small bowl, whisk together the mayonnaise, sriracha, and 1 teaspoon of lime juice until smooth. For a thinner consistency, add a tiny bit more lime juice or a teaspoon of water. Set aside.

Step 4: Cook the Salmon. Pat the salmon fillets completely dry with a paper towel and season both sides with salt and pepper. In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and sesame oil to create the glaze. Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon fillets in the pan (skin-side up if applicable) and sear for 3-4 minutes until golden. Flip the salmon, reduce heat to medium, and pour the glaze over the fillets. Cook for another 3-5 minutes, spooning the glaze over the salmon, until cooked through and the glaze has thickened.

Step 5: Assemble the Bowls. Divide the warm coconut lime rice among four bowls. Top each with a glazed salmon fillet. Add a generous scoop of the mango avocado salsa. Drizzle with spicy mayo and garnish with extra cilantro and a lime wedge on the side.