Preheat the oven to 400.
Whisk the soy sauce, rice vinegar, honey, sugar, and spices until combined. Place the salmon in dish and pour the marinade over top. let the salmon marinate for about 5 minutes (you can do this for up to 30 minutes if you’d like - don’t go any longer than that, otherwise the fish will start to break down.)
Place the sliced cucumbers, salt, and chili in a bowl, and fill with enough rice vinegar to cover the cucumbers. set aside.
After the salmon has marinated (I like to do this while the oven preheats,) place the filets on a foil-lined baking sheet and bake for 10-15 minutes, depending on the thickness of the filets. save all the remaining marinade!
While the salmon is baking, pour the remaining marinade into a sauce pan or skillet, and simmer on medium low for 5-10 minutes until it reduces and becomes thick and sticky. Once the salmon is fully cooked, fill the bowls with rice, vinegar cucumbers, and a salmon filet. We like to flake the salmon apart to make each piece more bite-sized. pour the thickened sauce over the salmon, and dig in.
