Set the Crock-Pot Express Multi Cooker to the Rice function and add your rice and twice as much water.
Cook until all water is absorbed, and rice is fluffy, which should take about 12 minutes. Run a fork through the rice to separate the grains and place to the side in a bowl. This can be reheated when the salmon is ready.
Set the Crock-Pot Express Multi-Cooker to the Sauté function with the high heat setting. Chop your garlic and ginger, then add the soy sauce, brown sugar, ginger, garlic, honey and 3 tbsp of water to the pot and bring to a boil. Reduce the Sauté heat setting to low and allow to simmer for 3 minutes.
Place salmon fillets into the Crock-Pot Express Multi-Cooker with the sauce, skin/flat side up. Place the lid on and set the vent to sealing. Select the Pressure Cook function and set the time to 1 minute.
Allow to pressure cook, then allow for a 5-minute pressure release. Release the remaining pressure from the Crock-Pot Express Multi-Cooker and remove the lid. Check the salmon. It should be cooked through at this point, but if not, allow to cook in the warm sauce for a minute or so to complete cooking. Set aside.
Set the Crock-Pot Express Multi-Cooker to Sauté. In a small bowl, combine the cornstarch and 2 tbsp of water, and stir until completely smooth. Add to the sauce a bit at a time and cook, stirring, until mixture thickens to desired level.
Place salmon in your bowl of rice, then pour the sauce over salmon and garnish with chopped spring onion and a drizzle of the Sriracha Mayo. Then tuck into this delicious dish.