Start by preparing all your components so cooking moves smoothly. Mince the 2 garlic cloves and cut the salmon into 1-inch cubes, patting them dry with paper towels—this helps them sear better. Prepare the Asian cucumber salad by mixing its ingredients in a bowl and let it sit for 15 minutes to develop flavor. While that sits, prepare both sauce mixtures: combine the yogurt, chili sauce, sriracha, and fresh lime juice in one bowl for the bang bang sauce, and whisk together the coconut aminos, rice vinegar, minced garlic, sriracha, and sesame oil in another bowl for the glaze. I like to make these sauces ahead because it keeps the cooking phase stress-free and allows the flavors to meld slightly.

Start cooking the rice according to package directions and keep it warm. While the rice cooks, cut the broccoli into small bite-sized florets. Heat the avocado oil in a large pan over medium-high heat, then add the broccoli florets and sauté for 4-5 minutes until they're tender-crisp and lightly browned in spots. This timing works perfectly because both components will be ready around the same time, and you can use the same pan for the salmon next.

Transfer the cooked broccoli to a plate and keep warm. Return the pan to medium-high heat and add the avocado oil again. Once shimmering, add the cubed salmon and sear skin-side down for 2-3 minutes without moving them—this creates a golden crust. Flip the salmon and cook for 1 minute on the other side. Pour the glaze mixture from Step 1 into the pan and simmer for 4-5 minutes, gently stirring occasionally, until the salmon is cooked through (145°F internal temperature) and the glaze is slightly thickened. I find that gentle simmering in the glaze rather than aggressive heat keeps the salmon cubes tender while still building that glazed coating.

While the salmon finishes cooking, slice the avocado in half, remove the pit, and cut into thin slices. Divide the warm rice from Step 2 among your bowls, then arrange the cooked broccoli from Step 2, avocado slices, and the glazed salmon cubes with all its pan sauce on top. Top each bowl with a generous dollop of the bang bang sauce from Step 1 and garnish with any additional toppings you like (sesame seeds, scallions, or crispy onions work well).