To make these bang bang salmon bowls, start by prepping the salmon. Cut the salmon into bite-sized cubes and add them to a large bowl. Drizzle with the avocado oil, then add the soy sauce, smoked paprika, chili powder, garlic powder, and kosher salt. Toss everything together until the salmon is evenly coated.

Transfer the salmon to a foil- or parchment-lined baking sheet, spreading it out into an even layer so it can crisp properly.

Next, place the salmon under the broiler on high and cook for about 8 minutes. Remove from the oven and set aside.

While the salmon cooks, prepare the rice according to package instructions.

While everything is cooking, make the cucumber salad and bang bang sauce. For the cucumber salad, thinly slice the Persian cucumbers and add them to a small bowl. Toss with the rice vinegar and furikake seasoning until evenly coated, then set aside.

To make the bang bang sauce, add the Greek yogurt, sriracha, rice vinegar, soy sauce, honey, grated ginger, and crushed red pepper flakes to a bowl. Whisk until smooth and creamy, then taste and adjust seasoning as needed.

Finally, assemble your bowls. Spoon the rice into the bottom of each bowl, top with the salmon and cucumber salad, and finish with a generous drizzle of the bang bang sauce. Serve immediately and enjoy.