Prepare the Cucumber Salad by combining sliced cucumbers with rice vinegar, salt, and sesame seeds. Let sit for at least 15 minutes.

Cook the brown rice according to package instructions, generally boiling 1 cup of dry rice with 2 cups of water until fluffy (about 40-45 minutes).

Mix the Bang Bang Sauce by whisking together Greek yogurt or mayonnaise, sweet chili sauce, and sriracha. Chill in the refrigerator.

Prepare the broccoli by steaming, sautéing, or roasting florets until bright green and tender-crisp (about 5-7 minutes). Set aside.

Marinate the salmon with coconut aminos, rice vinegar, garlic, and sesame oil. Let it sit in the marinade for about 10 minutes.

Cook the salmon in a hot skillet with avocado oil for 2-3 minutes on one side until golden, then flip and cook for 1-2 more minutes.

Glaze the salmon by pouring in the remaining marinade and cooking for another 2-3 minutes until the salmon is fully cooked to 145°F.

Assemble the bowls by adding cooked brown rice, salmon, broccoli, avocado slices, and a scoop of cucumber salad.

Drizzle additional Bang Bang sauce over the bowls before serving.