In a rice cooker, add your jasmine or sushi rice along with water, coconut milk, salt, and sugar. Cook until fluffy, about 20 minutes, and then set aside to keep warm.

In a bowl, mix rice vinegar and sugar until dissolved. Add your sliced cucumber and let them pickle for about 10 minutes while you prep the salmon.

Preheat your oven to broil (550°F). Toss the cubed sushi-grade salmon with a splash of neutral oil and seasoning. Spread the salmon on a baking sheet and broil for 6-8 minutes until it’s just cooked through and slightly golden.

In a small bowl, combine mayonnaise, sriracha, and lime juice. Stir until smooth and creamy, adjusting spiciness to your preference.

In serving bowls, divide the coconut rice equally. Top each portion with broiled salmon, quick-pickled cucumbers, and slices of creamy avocado. Drizzle with spicy mayo and finish with a sprinkle of furikake or sesame seeds.