• Prepare the Cucumber Salad: Combine the cucumber salad ingredients in a bowl and allow them to marinate for at least 15 minutes, or up to an hour for best flavor.
• Cook the Rice: Prepare the brown rice as per the package instructions. Adjust the quantity based on servings; for two people, cook one cup of dry rice to yield approximately 3 cups.
• Make the Bang Bang Sauce: Mix together Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha in a small bowl until smooth. Chill the sauce until needed.
• Cook the Broccoli: Steam, sauté, or roast the broccoli florets to your liking. For sautéing, heat a teaspoon of avocado oil and 1/4 cup water in a skillet over medium heat. Cook until tender.

Prepare the Salmon:

• In a small bowl, whisk together coconut aminos, rice vinegar, minced garlic, sesame oil, and sriracha.
• Slice the salmon fillet into cubes. Remove the skin if preferred, though it can be left on for additional texture.
• Heat 1 tablespoon avocado oil in a skillet over medium-high heat until shimmering. Place salmon pieces skin-side down and cook undisturbed for 2-3 minutes until the skin is crisp. Flip and cook for another minute or two.
• Pour the prepared sauce over the salmon in the skillet. Let it boil briefly, then reduce the heat to medium if necessary to maintain a controlled simmer. Continue cooking and turning the salmon until fully glazed and cooked through, about 4-5 minutes. Use a meat thermometer to ensure an internal temperature of 145°F or confirm doneness by checking for a uniformly light pink center.
• Assemble the Bowls: Divide the cooked rice between two bowls. Layer with cucumber salad, sautéed broccoli, and avocado slices. Top with crispy salmon bites and drizzle with bang bang sauce. Optional garnishes include sesame seeds, chopped green onions, or additional coconut aminos or teriyaki sauce for extra flavor.
• Serve and Enjoy: Relish the delicious, balanced meal immediately!