Spicy Salmon Bowls with Coconut Rice

INGREDIENTS

• 1 1/3 cup jasmine rice rinsed & drained
• 1 cup full fat coconut milk canned
• 1/2 cup water plus 2 tbsps
• 1/2 tsp kosher salt
• 1 tsp coconut sugar
• 1/4 cup rice vinegar
• 1 tsp white sugar
• 2 small cucumbers thinly sliced
• 1 lb salmon skin removed, cubed
• 3 tbsps avocado oil
• 1 tbsp low sodium tamari or soy sauce
• 1 tsp brown sugar or coconut sugar
• 1 tsp garlic powder
• 3/4 tsp ginger powder
• 1 tbsp white sesame seeds
• 1 tsp nanami togarashi optional
• 1/3 cup mayonnaise
• 2 tsp sriracha
• 1 tsp lime juice
• Avocado sliced
• furikake
• fresh chives chopped