Cut salmon into bite-sized chunks. In a large bowl, combine soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic; whisk to combine. Add salmon chunks and let sit at room temperature for 20 minutes.

Rinse the rice with cold water in a large fine mesh strainer for 1 minute, until the water runs mostly clear. Combine rice, 2 cups of water, and salt in a medium saucepan and bring mixture to a boil. Reduce heat to low, cover, and cook for 15 to 20 minutes, or until all of the liquid is absorbed and the rice is tender. Stir in rice vinegar and sugar, and place lid back on pot. Let rice gently steam (off burner) until bowls are ready to be assembled.

In a medium bowl, combine cucumber, mango, cilantro, rice vinegar, olive oil, and sesame seeds. Season with a pinch of salt, and toss to combine. Set aside.

In a small bowl, combine mayonnaise, gochujang, rice vinegar, sesame oil, grated garlic, sugar, and salt; whisk until smooth. Set aside.

Heat 1 to 2 Tbsp. of neutral cooking oil in a large skillet over medium-high. Once hot, add salmon and marinade to skillet, and arrange salmon pieces in a single layer. Cook, undisturbed, for 3 minutes, allowing the salmon to sear and sauce to thicken. Continue cooking for 3 to 4 more minutes, stirring only occasionally, until the sauce turns into a glaze and coats the salmon pieces. Divide sushi rice evenly into four bowls. Spoon teriyaki-glazed salmon overtop, and divide cucumber-mango salad evenly between each bowl. Add avocado slices, and spoon Gochujang Aioli overtop. Garnish with extra cilantro and toasted sesame seeds, if desired.