Cook the rice with the water according to package instructions. Fluff with a fork and set aside.

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper. Add the diced salmon to the pan and toss with honey, paprika, dijon mustard, and a pinch of salt until evenly coated. Spread the salmon out in a single layer and bake for 10-12 minutes, or until fully cooked. Remove from the oven and let cool slightly.

Meanwhile, make the sauce by stirring together the Greek yogurt, sriracha, and a small splash of water until smooth and pourable.

To serve, layer the rice in bowls and top with cooked salmon, diced carrots, and sliced cucumber. Drizzle the sauce over the top and serve.

Meal Prep Tip: Store the sauce separately and drizzle it on just before eating to keep everything fresh.