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Prepre rice according to the instructions on the package.
Combine avocado, cucumber, cilantro, sesame oil, lime juice, and salt in a large bowl. Mix until combined. Set aside.
Combine orange glaze ingredients in a small bowl. Whisk until honey is fully incorporated. Set aside.
Combine mayo, sriracha, and water in a small bowl. Mix and add more water as needed. Should be thin enough to drizzle but not watery. Set aside.
Season salmon all over with salt, to taste. Heat butter over medium heat in a large pan, pref stainless. Sear for 4 minutes per side, undisturbed, for medium.
Reduce heat to medium low and add orange glaze sauce. Gently simmer until sauce reduces and slightly thickens. Should be just thick enough to stick to salmon. Coat both sides in sauce by spooning over fish.
Serve salmon in a bowl over rice topped with avocado salad, srircha mayo, and sesame seeds.
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