In a shallow dish, combine the all-purpose flour, salt, and black pepper. In another dish, pour the beaten eggs, and in a third dish, spread out the panko breadcrumbs.

Working one piece at a time, dredge each salmon cube in the flour mixture, then dip it into the beaten eggs, and finally roll it through the panko breadcrumbs until fully covered.

Pour enough vegetable oil into a large skillet to cover the bottom by about ¼ inch and heat it over medium heat until shimmering. Carefully add the coated salmon bites in batches, frying for 3–4 minutes on each side.

In a small bowl, whisk together the mayonnaise, Sriracha sauce, and honey until smooth. Taste the sauce and adjust the spice level.

Divide the warm cooked brown rice evenly among four bowls. Top each bowl with shredded cabbage, sliced cucumber, shredded carrots, and the crispy fried salmon bites.

Drizzle the homemade bang bang sauce over each bowl and garnish with chopped green onions and sesame seeds.