Step 1: Prepare the Base Elements First, prepare the cucumber salad by mixing sliced cucumbers with rice vinegar and salt; let it sit for at least 15 minutes to develop flavor. Next, cook the rice according to package instructions, whether you’re using brown, white, or a low-carb alternative like cauliflower rice. This step sets the foundation for your bowls, so take your time to get it right.

Step 2: Make the Sauces Combine 1/2 cup plain Greek yogurt or mayonnaise, 3 tablespoons sweet chili sauce, and 1 tablespoon sriracha sauce in a bowl to create the bang bang sauce; refrigerate it until you’re ready to use. For the salmon, mix 2 tablespoons coconut aminos or low-sodium soy sauce, 1 tablespoon rice vinegar, 2 cloves minced garlic, 1 teaspoon sesame oil, and 1 teaspoon sriracha sauce in another bowl. This sauce will add that signature zing to your salmon bites.

Step 3: Cook the Vegetables and Salmon Steam, sauté, or roast 2 cups of broccoli with 1 tablespoon avocado oil until it’s tender and vibrant. Cut 1 pound of salmon into bite-sized chunks, then heat the remaining 1 tablespoon avocado oil in a skillet over medium-high heat. Cook the salmon chunks skin side down until golden brown, flip them, pour in the salmon sauce, and simmer gently while flipping to glaze, cooking for about 4 to 5 minutes until the salmon reaches 145°F internally and is light pink in the center.

Step 4: Assemble and Serve Assemble each bowl with 1/2 cup rice, 1/2 cup cucumber salad, 1/2 cup broccoli, sliced avocado, and the salmon bites. Drizzle with the bang bang sauce and add optional toppings like 1/2 cup edamame, 1/4 cup kimchi, pickled vegetables, or 1/4 cup mango salsa. Garnish with green onions or sesame seeds for a finishing touch, and serve right away for the best taste.