In a rice cooker, combine 1 cup of jasmine rice, 1 cup of water, 1 cup of coconut milk, ½ teaspoon of salt, and 1 tablespoon of sugar. Set to white rice setting until fluffy, about 20 minutes.

In a shallow dish, whisk together ½ cup of rice vinegar and 2 tablespoons of sugar until dissolved. Add thinly sliced cucumber, tossing to coat. Marinate for approximately 10 minutes.

Preheat broiler to 550°F (288°C). Mix 1 pound of salmon fillets with 1 tablespoon of olive oil, salt, and pepper. Cut salmon into bite-sized cubes. Line a baking sheet with foil and spread salmon evenly.

Broil salmon cubes for 6-8 minutes, watching closely until browned and flaky.

In a small bowl, whisk together ¼ cup of mayonnaise, 1-2 tablespoons of sriracha, and the juice of half a lime. Adjust sriracha to taste.

Divide cooked coconut rice among four bowls, topping each with pickled cucumber, broiled salmon cubes, and ripe avocado slices. Drizzle with spicy mayo and sprinkle with furikake and chives.