1. Rinse rice under cold water in a fine mesh strainer until water runs clear. Add the rice to a medium saucepan and top with the two cups of water. Cover the pan and cook over medium-high heat; when the water just begins to boil, reduce the heat to simmer. Simmer for 20 minutes, then remove from the heat and let cool, uncovered, for about 10 minutes or until it is no longer steaming.
2. While the rice is cooking, add the vinegar, honey, sesame oil, and salt to a small saucepan. Heat over medium-high heat, stirring frequently, just until the salt has dissolved. Pour into a small bowl and place in the refrigerator.
3. Mix the mayonnaise and sriracha in a small bowl and place in the refrigerator.
4. Place the sesame seeds in a small skillet and heat to medium-high heat. Stir frequently and heat until they are slightly aromatic, 1-2 minutes. Remove from the heat.
5. Prepare the vegetables and seaweed and arrange everything on a large plate. Put the salmon in a small serving bowl. Remove the rice seasoning from the refrigerator and pour half of the liquid over the cooled sushi rice. Mix well. Drizzle the remaining seasoning over the prepared vegetables.
6. Divide the rice among four bowls and let everyone build their own sushi bowl with the prepared toppings. Finish with a drizzle of the sriracha mayo.

*Sushi rice works best for this recipe, but you can also use prepared brown rice, wild rice, quinoa, or cauliflower rice and only use the seasoning on the vegetables.