In a bowl, combine soy sauce, honey, minced garlic, and grated ginger. Place the salmon fillets in the marinade and let them sit for at least 30 minutes.

Cook the Rice

Rinse the jasmine rice under cold water. In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes.

Sauté the Vegetables

In a pan, heat a little oil over medium heat. Add the bell pepper, carrot, and zucchini. Sauté for about 5-7 minutes until they are tender. Add the shredded cabbage and cook for an additional 3 minutes.

Cook the Salmon

Preheat the grill or oven to medium-high heat. Remove salmon from marinade and grill for 5-6 minutes on each side or until cooked through.

Prepare Spicy Yogurt

In a bowl, mix Greek yogurt, Sriracha, lime juice, and salt to taste.

Assembly

Assemble the Bowl

In a bowl, layer jasmine rice, sautéed vegetables, and the grilled salmon. Drizzle with spicy yogurt and top with fresh cilantro.