Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in Step 6.

While rice cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim and discard root end from lettuce; separate leaves.

In a medium microwave-safe bowl, combine vinegar, 2 tsp sugar (4 tsp for 4 servings), and a big pinch of salt. Stir in cucumber and carrots. Cover with plastic wrap; microwave for 1 minute.

Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally, until ready to serve.

Line a baking sheet with foil and lightly oil.

Pat salmon* dry with paper towels. Place, skin sides down, on prepared sheet; brush tops with half the sweet soy glaze. Roast on top rack for 8 minutes.

Once salmon has roasted 8 minutes, remove sheet from oven and set broiler to high; carefully brush salmon with remaining sweet soy glaze.

Return to top rack; broil until glaze is tacky and salmon is cooked through, 2-4 minutes more.

Meanwhile, in a small bowl, combine mayonnaise and Sriracha. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add cooked rice in a single layer. Season with salt. Cook, undisturbed, until golden brown and crispy on bottom, 3-5 minutes. TIP: Be careful—rice may pop as it cooks!

Carefully flip rice (don’t worry if some pieces break apart!); cook, stirring occasionally to break up any large pieces, until golden brown and crispy all over, 1-2 minutes more.

Using a fork, flake salmon into bite-size pieces.

Divide lettuce leaves between plates; fill with crispy rice, salmon, as many pickled veggies (draining first) as you like, and crispy fried onions. Drizzle with spicy mayo and serve.