Leave the cucumber salad ingredients in a small bowl for 15–60 minutes. Make rice according to package. Rice production depends on guests. Two people get three cups of cooked rice from one cup of dry rice.
Make bang bang sauce while rice cooks. Combine ingredients in a small bowl. Refrigerate sauce until use. Depending on taste, steam, sauté, or roast broccoli. I cook broccoli in a nonstick skillet with 1 tsp avocado oil and ¼ cup water.
Prepare Salmon: Coconut aminos (or soy sauce + pure maple syrup), rice vinegar, minced garlic, sriracha, and sesame oil in a small bowl.
Cut raw salmon fillet into bite-sized cubes on a cutting board with a sharp knife. I leave the skin because I love salmon. You can buy skinless fillets.
Heat 1 tablespoon avocado oil (or your favourite high-temperature cooking oil). Avoid olive oil because it burns easily) in a large skillet over medium-high heat. A few minutes later, oil should sizzle.
Place skin-side-down salmon chunks on hot skillet. Cook salmon chunks 2-3 minutes until golden. Flip the salmon carefully with tongs and cook for another minute or two. Pour salmon sauce into skillet. Instantly boiled.
Reduce heat to medium if sauce is evaporating quickly. Turn the salmon every few minutes until glazed and cooked, 4–5 minutes. Temperature and salmon doneness determine skillet cooking time.
A 145-degree salmon is done. Check the largest fish chunk with a meat thermometer. Salmon cooked well is light pink. To make crispy salmon bowls, fill two large bowls with rice.
Add cucumber salad, sauteed broccoli, and avocado to taste. Put bang bang sauce on each bowl of crispy salmon bites. Teriyaki or coconut aminos make bowls saucy. Chop green onions and sesame seeds to decorate bowls. Enjoy this tasty, healthy meal!