Prepare the cucumber salad by adding all of the ingredients to a small bowl and allowing it to sit for at least 15 minutes (ideally at least one hour if you have the time).

Cook the rice according to the package instructions, gauging the amount based on servings.

While the rice is cooking, prepare the bang bang sauce by stirring together the ingredients in a small bowl and refrigerate until ready.

Steam, sauté, or roast the broccoli according to your preference, sautéing with avocado oil and water if desired.

In a small bowl, combine the coconut aminos, rice vinegar, minced garlic, sriracha, and sesame oil; stir together until well-combined.

Cut the salmon filet into bite-sized cubes, removing the skin if preferred.

Heat avocado oil in a large skillet over medium-high heat. Wait for it to become sizzling hot.

Place the salmon chunks in the skillet skin side down and cook undisturbed for 2-3 minutes until golden-brown.

Flip the salmon and cook until fully glazed and cooked through, about 4 to 5 minutes total.

Add rice, cucumber salad, sautéed broccoli, and avocado to two bowls. Divide the crispy salmon bites and drizzle with bang bang sauce.

Optional: drizzle with coconut aminos or teriyaki sauce and sprinkle with green onions and sesame seeds.