Prepare the Cucumber Salad:

In a small bowl, combine all the ingredients for your cucumber salad. Allow it to marinate for at least 15 minutes to enhance the flavors.

Cook the Rice:

Prepare the brown rice according to package instructions. Generally, 1 cup of dry rice yields about 3 cups of cooked rice.

Make the Bang Bang Sauce:

In a mixing bowl, stir together the Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha until smooth. Refrigerate until ready to serve.

Cook the Broccoli:

Steam, sauté, or roast the broccoli to your preference. If sautéing, heat 1 teaspoon of avocado oil in a nonstick skillet, add 1/4 cup of water, and cook until tender.

Prepare the Salmon Bites:

In a small bowl, whisk together the coconut aminos (or soy sauce and maple syrup), rice vinegar, minced garlic, sriracha, and sesame oil.

Cut the salmon into bite-sized pieces, keeping the skin on if desired.

Heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Once hot, add the salmon skin-side down and cook undisturbed for 2-3 minutes until golden brown.

Flip the salmon and cook for an additional minute or two. Pour the prepared sauce into the skillet, allowing it to come to a boil. Lower the heat if it evaporates too quickly, and let it simmer for 4-5 minutes until the salmon is glazed and cooked through (internal temperature should reach 145°F).

Assemble the Bowls:

In two large bowls, layer the cooked brown rice, cucumber salad, sautéed broccoli, and avocado slices.

Top with the crispy salmon bites and drizzle generously with the Bang Bang Sauce. For added flavor, you can drizzle some coconut aminos or teriyaki sauce over the top.

Garnish with chopped green onions and sesame seeds, if desired.