In a small saucepan over medium heat, combine soy sauce, mirin, honey, sesame oil, ginger, and garlic. Simmer for 3-4 minutes until slightly thickened and glossy, coating a spoon and leaving a clean line when you run your finger through it; remove from heat and cool to room temperature.

Toss salmon cubes with 3 tablespoons of the cooled teriyaki sauce, rice vinegar, and sriracha until evenly coated. Refrigerate for 15 minutes to absorb flavor without breaking down the fish.

Press the cooled cooked short-grain white rice firmly into a parchment-lined square container until about 3/4 inch thickness. Refrigerate for 30 minutes until firm enough to slice cleanly, then cut into 2-inch squares.

Heat neutral oil in a cast iron skillet over medium-high heat until shimmering. Add rice squares without crowding and press each one gently with a spatula, cooking 3-4 minutes without moving until the bottom is deep golden and crispy.

Flip each rice square and cook another 2 minutes until the crust is audibly crunchy when tapped.

Build bowls by arranging crispy rice squares as the base and placing salmon in the center. Surround with pineapple, avocado, purple cabbage, and edamame, drizzle with the remaining teriyaki sauce, then finish with sesame seeds and green onions.