In a medium bowl, whisk together sriracha, honey, soy sauce, minced garlic, and rice vinegar or lime juice. Add the salmon cubes, tossing to coat them thoroughly in the marinade. Allow to marinate for 15-30 minutes.

Preheat your oven to 425°F (220°C). Toss cauliflower florets in olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway.

Prepare jasmine rice according to package instructions. Rinse, boil in salted water until tender, then fluff with a fork and keep warm.

Heat a skillet over medium-high heat and add oil. Add marinated salmon cubes in batches, sear for 2-3 minutes on each side until caramelized and cooked through. Remove and let rest.

In a small bowl, combine mayo, sriracha, and lime juice. Whisk until smooth, adjusting sriracha to your desired heat level.

Start with a serving of jasmine rice as the base, top with crispy roasted cauliflower, seared salmon, and drizzle with the creamy sauce. Serve immediately.