Rinse 1 cup of rice under cold water. Combine rice with 1 cup of water, 1 cup of coconut milk, a pinch of salt, and 1 tablespoon of sugar in a rice cooker and cook.

Thinly slice 1 cucumber and place in a shallow dish. Mix 1/4 cup of rice vinegar with 2 tablespoons of sugar, pour over the cucumbers, and let marinate for 15 minutes.

Preheat oven's broiler to 550°F and line a baking sheet with foil.

Cut 2 portions of salmon into cubes, mix with 1 tablespoon of oil, salt, pepper, and preferred spices. Toss to coat.

Spread salmon cubes on the baking sheet and broil for 6-8 minutes until browned and just cooked through.

Mix 1/4 cup of mayonnaise with 1 tablespoon of sriracha and juice of half a lime. Stir until smooth.

Fluff the rice and divide into bowls. Top with pickled cucumbers, broiled salmon, avocado slices, and drizzle with spicy mayo. Garnish with furikake and chives.