Begin by ensuring your salmon is thawed if frozen, rinsing it under cold water, and then patting it dry with paper towels.

Prepare your rice according to package instructions; if you're using pre-cooked rice, simply heat it as per the guidelines.

Once the salmon is dry, season both sides generously with salt and pepper.

Place a large skillet over medium-high heat for about 2 minutes.

Gently lay the salmon fillets into the hot skillet, skin side down if applicable, and cook for 4-5 minutes.

Flip the fillets carefully and continue cooking for an additional 3-4 minutes until done.

In a small bowl, combine desired amount of sriracha with mayonnaise until smooth.

Start assembling your bowls with a base of fluffy rice, then add salmon, avocado, and cucumber slices.

Drizzle the creamy sriracha over the top and serve immediately.