1️⃣ For the rice:

In a rice cooker, combine the rice, coconut milk, water, salt, and sugar and mix to combine. Cover and set to cook. Once cooked, fluff the rice and keep warm until ready to assemble. 🍚🥥
2️⃣ For the cucumber:

Mix together the vinegar and sugar in a shallow dish or bowl. Add the cucumber and toss to coat. Let it sit while you prepare the salmon. 🥒🍚
3️⃣ For the salmon:

Preheat the oven to broil on high (550°F). 🔥
Place the cubed salmon in a large bowl and add the oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi (if using). Toss to combine. 🍣🥢
Transfer the salmon to a large rimmed baking sheet. Place in the oven and broil for six to eight minutes, depending on your preference, until slightly browned and cooked through. 🍣🔥
4️⃣ For the spicy mayo:

While the salmon is cooking, make the spicy mayo. In a small bowl, mix together the mayonnaise, sriracha, and lime juice. 🍶🌶️🍋
5️⃣ To assemble:

Divide the rice into bowls and top with cucumber and salmon. Add the avocado and garnish with furikake and chives. Drizzle the spicy mayo over the salmon and season with salt if needed. Enjoy! 🍚🥒🍣🥑🍙🌿