In a rice cooker, combine the jasmine rice, coconut milk, water, salt, and coconut sugar. Mix to combine, cover, and set to cook. Once cooked, fluff the rice with a fork and keep warm until ready to assemble bowls.

Mix together the rice vinegar and white sugar in a shallow dish or bowl until sugar dissolves. Add the thinly sliced cucumber and toss to coat. Let it sit for at least 15 minutes while you prepare the salmon.

Preheat the oven to broil on high (550°F). Position the rack about 6 inches from the heating element.

Place the cubed salmon in a large bowl and add the avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi (if using). Toss to coat every piece evenly.

Transfer the marinated salmon to a large rimmed baking sheet, spreading pieces in a single layer without touching. Place in the oven and broil for 6 to 8 minutes, until slightly browned on the outside and cooked through but still moist inside.

While the salmon is cooking, make the spicy mayo. In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth.

To assemble, divide the fluffy coconut rice into serving bowls. Top with pickled cucumbers, broiled salmon, and sliced avocado.

Drizzle the spicy mayo generously over each bowl, then garnish with furikake and chopped fresh chives. Taste and season with additional salt if needed. Serve immediately while salmon is warm.