Add the rice to a bowl and fill with water then swish it around and drain it. Repeat this one more time to remove excess starches off the rice. This helps the coconut rice become light and fluffy rather than gummy and thick.

Combine the water, salt and coconut milk in a pot over high heat and bring to a boil. Add the rice and stir once then reduce the heat too medium-low and cook, covered, for 20 minutes.

While the rice is cooking, toss together the avocado, cucumber, red onion, lime juice, green onion and cilantro. Set aside or store in the fridge until you’re ready to serve.

While the rice is still cooking, pat the salmon fillets dry with a paper towel then cut the salmon into bite sized pieces, if you haven’t already. In a large bowl, whisk together the tamari, honey, sesame oil, ginger, sriracha and salt and set aside.

Add the olive or avocado oil to a large skillet over medium-high heat. Once the oil is hot and shimmering, add the cubed salmon, skin-side-down, and cook for 2-3 minutes, until it crisps. Use tongs to carefully flip the salmon over then add the minced garlic and gently stir to cook until fragrant, 1-2 minutes. Add the prepared sauce and continue cooking for 2 more minutes, or until the internal temperature of the salmon reaches 135 °F (this allows for 10° of carryover cooking).

The coconut rice should be done at this point so place your desired amount in the bottom of the bowl. Add the honey garlic salmon then spoon a few tablespoons of the thickened sauce on top.

Add a generous amount of the cucumber avocado salad to the top and garnish with sesame seeds and green onion.

Optional: Quickly stir together the mayo, sriracha and honey and serve with the bowls for additional spicy flavor.