Step 1: Prep the base

Prepare your Asian cucumber salad first by combining the ingredients in a small bowl; let it sit for at least 15 to 60 minutes to develop flavor. Cook your rice according to package directions and set aside.

Step 2: Mix the signature sauce

In a small bowl, whisk together the Greek yogurt (or mayo), sweet chili sauce, and sriracha until smooth. Refrigerate this bang bang sauce until you are ready to assemble your bowls.

Step 3: Prepare the salmon glaze

In a separate small dish, combine the coconut aminos, rice vinegar, minced garlic, sriracha, and toasted sesame oil. Stir well to ensure the flavors are fully incorporated.

Step 4: Cook the salmon

Heat your avocado oil in a skillet over medium-high heat. Add your cubed salmon and sear undisturbed for 2-3 minutes until golden. Flip the pieces, then pour in your prepared glaze. Cook for 4-5 minutes, allowing the sauce to thicken and glaze the salmon thoroughly.

Step 5: Assemble the bowls

Divide the rice into two bowls. Top each with the cucumber salad, cooked broccoli, and fresh avocado slices. Place the glazed salmon bites on top and finish with a generous drizzle of the bang bang sauce.

Pro Tips

• Pat the salmon dry with a paper towel before adding to the pan to ensure it gets maximum crispiness.
• Do not crowd the skillet; cook in batches if necessary to ensure every piece of salmon gets a nice sear.
• Use a meat thermometer to check for an internal temperature of 145 degrees F to ensure it is perfectly cooked.
• Garnish with toasted sesame seeds and sliced green onions for a professional look and added crunch.