In a medium bowl, combine minced garlic, olive oil, reduced-sodium soy sauce, chili garlic sauce, lime juice, honey, and a pinch of salt. Mix well until fully blended to create a fragrant marinade. Coat each salmon fillet generously with the marinade and let them sit for 15 minutes at room temperature.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the marinated salmon fillets skin-side down on the sheet and bake for 12-15 minutes until the salmon flakes easily.

In a small bowl, mix rice vinegar, granulated sugar, and a pinch of salt. Add sliced cucumbers and toss gently. Let them marinate in the refrigerator for at least 10 minutes.

In a separate bowl, combine mayonnaise, Sriracha, and toasted sesame oil, stirring until smooth. Refrigerate until assembling.

Once the salmon is done baking, assemble the bowls. Start with a layer of cooked brown rice, flake the salmon on top, then add pickled cucumbers, avocado slices, shredded carrots, and red onion. Sprinkle with fresh cilantro and sesame seeds before drizzling with spicy mayo.