Cook the jasmine rice in a saucepan or rice cooker according to package directions — it runs in the background while you do everything else. This is the 30-minute enabler: nothing here takes longer than the rice.

In one small bowl, whisk the buffalo-style hot sauce, brown sugar, soy sauce, garlic, and ginger for the firecracker sauce. In the other, whisk the mayonnaise, sriracha (start with 1 tablespoon), and lime juice for the sriracha mayo. Set both aside.

Pat the salmon cubes very dry with paper towels — dry fish sears instead of steaming. Season with 1/2 teaspoon of the salt and the pepper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the salmon in a single layer, with space between pieces (work in two batches if needed). Sear undisturbed 2–3 minutes per side until deeply golden and cooked to 145°F internally at the thickest point, about 6–8 minutes total. Transfer to a plate.

Lower the heat to medium. Add the remaining 1 tablespoon oil to the skillet, then pour in the firecracker sauce. Simmer 2–3 minutes, stirring, until slightly thickened and syrupy. Swirl in the butter off the heat, then return the salmon to the pan and toss gently to coat. Taste — if you want more heat, add another squeeze of sriracha or a pinch of red pepper flakes.

Fluff the rice and divide among 4 bowls. Top with the glazed salmon bites, edamame, cucumber, and avocado. Drizzle generously with sriracha mayo, then shower with scallions, sesame seeds, and the remaining 1/4 teaspoon salt where needed. Serve with lime wedges.