In a small bowl, whisk together all the ingredients for the bang bang sauce. Set aside.

In a large bowl, combine the salmon cubes with the paprika, onion powder, black pepper, soy sauce, and olive oil. Toss well to coat. Spoon ¼ cup (60 ml) of the bang bang sauce into the bowl and gently toss again to coat the salmon pieces. Set the remaining sauce aside for serving.

Cook the salmon using your preferred method: air fryer, pan-fry, or oven-bake.

For air frying, preheat to 200°C (400°F) and cook for 8–10 minutes, turning halfway through.

For pan-frying, heat a non-stick frying pan over medium–high heat and cook for 6–8 minutes, turning every couple of minutes.

For oven-baking, preheat to 220°C (425°F), line a baking tray with parchment paper, and bake for 12–15 minutes, turning halfway through. Finish under the grill for 2–3 minutes if desired.

In a medium-sized bowl, combine the salad ingredients and toss to coat. Set aside in the fridge until ready to serve.

Divide the rice among four bowls, top with the cooked salmon, drizzle with reserved bang bang sauce, and serve with the cucumber and avocado salad.