In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until well combined. Set aside.

Season salmon fillets with salt and pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook salmon for 4-5 minutes per side until golden and cooked through. Remove from pan and let rest.

In the same skillet, add remaining 2 tablespoons oil over medium-high heat. Add cooked rice in an even layer, pressing down gently. Cook without stirring for 4-5 minutes until bottom is golden and crispy. Flip in sections and cook another 2-3 minutes. Remove and season with salt.

In a large serving bowl or individual plates, arrange the mixed salad greens. Top with cucumber, cherry tomatoes, and avocado slices.

Break the crispy rice into bite-sized pieces and scatter over the salad. Flake the salmon into large chunks and arrange on top of the salad.

Drizzle the prepared dressing over the entire salad. Garnish with sesame seeds and sliced green onions.

Serve the salad immediately while the rice is still crispy and the salmon is warm. Toss gently before eating or serve components separately for guests to mix themselves.