Prepare the Salmon

1. In a small bowl, whisk together coconut aminos (or soy sauce mixed with pure maple syrup), rice vinegar, minced garlic, sriracha, and sesame oil until well combined.

2. Place the salmon filet on a cutting board and cut it into bite-sized cubes. Remove the skin if desired, or leave it on for extra crispiness.

3. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until hot and sizzling.

4. Add the salmon pieces to the skillet, skin-side down if the skin is on. Cook undisturbed for 2–3 minutes until golden brown.

5. Flip the salmon and cook for another 1–2 minutes, then pour the sauce into the skillet. Let it boil gently, reducing heat if needed.

6. Continue cooking and flipping the salmon until fully glazed and cooked through, about 4–5 minutes total. The salmon is done when it reaches an internal temperature of 145°F and is light pink throughout.

Make the Crispy Salmon Bowls

1. Add cooked rice to two serving bowls.

2. Top with cucumber salad, sautéed broccoli, and sliced avocado.

3. Divide the crispy salmon evenly between the bowls.

4. Drizzle with bang bang sauce, and add coconut aminos or teriyaki sauce if desired.

5. Finish with chopped green onions and sesame seeds, then serve and enjoy.