Rinse the jasmine rice under cold water. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Bring to a boil, then reduce heat to low and cover. Let it simmer for 15-20 minutes, then let it sit for 5 minutes before fluffing with a fork.

In a small bowl, mix together the soy sauce, sriracha sauce, honey, garlic powder, and ginger powder. Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and let marinate in the refrigerator for at least 15 minutes.

Heat olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

Assemble the bowls by placing coconut rice at the bottom, adding a piece of salmon on top, and layering with avocado, cucumber, radishes, and cilantro. Serve with lime wedges.