In a rice cooker, combine jasmine rice, water, coconut milk, salt, and sugar. Cook according to the rice cooker’s instructions and fluff afterward.

In a mixing bowl, whisk together a splash of vinegar and sugar, then add thin cucumber slices and toss to coat.

Preheat your oven to broil on high at 550°F.

Toss cubed salmon with avocado oil, togarashi, and salt in a large bowl until well coated.

Spread the salmon on a baking sheet and broil for 6 to 8 minutes until slightly browned and flaky.

In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth.

Assemble bowls with coconut rice, broiled salmon, pickled cucumber, avocado, and drizzle with spicy mayo. Top with furikake and chives.