Begin cooking the brown rice. Chop the broccoli into bite sized pieces and begin steaming it.
In a large pan over medium-low heat, mix together the soy sauce, olive oil, sriracha, a minced garlic. Add the salmon fillets. For fresh salmon, cook for 3-5 minutes on each side, checking to make sure the salmon flakes easily and is opaque to be sure it is cooked thoroughly. For frozen salmon fillets, cook about 6-8 minutes each side.
Mix the mayonnaise, two tablespoons of sriracha, and sesame oil well to make the spicy mayo topping.
Portion the cooked brown rice between four bowls. Add a salmon fillet to each, along with a quarter of the avocado, portioned carrots, and steamed broccoli. Add a drizzle of spicy mayo across each bowl and garnish with sesame seeds.