Prepare the cucumber salad by adding all of the ingredients to a small bowl and allowing it to sit for at least 15 minutes (ideally at least one hour if you have the time).

Cook the rice according to the package instructions.

Gauge the amount of rice you make based on how many people you’re serving. For two people I usually make one cup of dry rice, which cooks to about 3 cups of cooked rice.

While the rice is cooking, prepare the bang bang sauce by stirring together the ingredients in a small bowl until well-combined. Refrigerate until ready to use.

Steam, saute, or roast the broccoli according to your preference. I sauté the broccoli in about 1 teaspoon of avocado oil and ¼ cup of water in a nonstick skillet.

In a small bowl, combine the coconut aminos, rice vinegar, minced garlic, sriracha, and sesame oil, and stir together until well-combined.

Place the raw salmon filet on a cutting board and use a sharp knife to cut it into bite-sized cubes.

Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Wait for the oil to heat up.

Carefully place the salmon chunks on the hot skillet skin side down. Allow to cook undisturbed for 2-3 minutes, or until golden-brown.

Flip the salmon to another side and continue cooking for another minute or two. Pour the sauce for the salmon into the skillet.

Continue cooking and flipping the salmon every few minutes until fully glazed and cooked through, about 4 to 5 minutes.

Salmon is fully cooked once it has reached an internal temperature of 145 degrees F.

Add your desired amount of rice to two large bowls. Add cucumber salad, sauteed broccoli, and avocado.

Divide the cooked crispy salmon bites between each bowl and drizzle with bang bang sauce.

You can also drizzle with coconut aminos or teriyaki sauce, and sprinkle with chopped green onions and sesame seeds if desired.

Enjoy this flavorful, nutritious meal!