1-First, prepare the cucumber salad by mixing diced cucumber with vinegar, salt, and optional sugar, then let it sit for at least 15 minutes to develop flavors.

2-Next, cook the brown rice according to package instructions for a hearty base.

3-Mix the Bang Bang Sauce ingredients in a bowl and refrigerate to let the tastes blend.

4-Steam, sauté, or roast the broccoli until it’s tender yet crisp.

5-Combine coconut aminos, rice vinegar, minced garlic, sriracha, and sesame oil to make the salmon sauce.

6-Cut the salmon into bite-sized cubes for even cooking.

7-Heat avocado oil in a skillet over medium-high heat and cook the salmon skin-side down until it’s golden brown, then flip and cook further.

8-Pour the salmon sauce into the skillet and cook until a glaze forms and the salmon is done, about 4-5 minutes.

9-For a different twist, you can cook the salmon in an air fryer or oven at 204°C (400°F) for 8-12 minutes after marinating.

10-Now, assemble the bowls by layering steamed brown rice at the bottom, followed by cucumber salad, sautéed broccoli, avocado slices, and salmon bites.

11-Drizzle with the Bang Bang Sauce for that creamy, spicy finish.

12-Optionally, add coconut aminos or teriyaki sauce, chopped green onions, and sesame seeds for extra flavor.