To a small bowl, add rice vinegar, coconut aminos, sesame oil, honey, garlic, ginger and black pepper. Whisk together.
Place salmon filets in a Pyrex dish, and cover with marinade. Allow to sit for 10 minutes.
Pour another tbsp of sesame oil into a non-stick skillet over high heat. Once hot, sear salmon filets, skin-side up for about 4 minutes. Flip and sear skin-side down for another 90 seconds.
Pour marinade over salmon, and cook for an additional 3 or so minutes, until sauce is slightly thickened.
*cooking time might vary based on thickness of salmon filets*
Divide rice, cucumber and snap peas between two bowls. Top each with a piece of salmon, avocado, seaweed and sesame seeds.
Drizzle each bowl with the leftover marinade from the pan if desired. Finish off with sriracha mayo.