Cook the brown rice: Rinse 1 cup brown rice under cold water. Add to rice cooker or saucepan with 2 cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer 40–45 minutes until tender. Fluff with a fork and keep warm.

Make the honey glaze: In a small bowl whisk together 3 tablespoons honey, 2 tablespoons soy sauce, 1 teaspoon sriracha, and 1 tablespoon olive oil. Taste and adjust.

Prep the veg: Dice cucumber into bite-sized pieces and slice avocado just before serving to avoid browning. Toss cucumber with 1 tablespoon lime juice, 1 tablespoon olive oil, a pinch of salt, and 1 tablespoon chopped cilantro.

Season the salmon: Pat fillets dry. Season both sides with a pinch of salt, pepper, and 1 teaspoon paprika. Let sit at room temperature for 10–15 minutes.

Pan-sear the salmon: Heat 2 tablespoons avocado oil in a nonstick skillet over medium-high heat. Add salmon fillets and sear 3–4 minutes without moving. Flip and pour half the glaze over the top. Cook another 3–4 minutes.

Oven-roast the salmon: Preheat oven to 400°F (200°C). Place salmon on a baking tray lined with parchment. Brush generously with glaze. Roast for 10–12 minutes.

Assemble the bowls: Spoon a base of brown rice into two bowls. Place salmon fillets on top, arrange avocado slices and marinated cucumber, drizzle remaining glaze and creamy mayo-lime sauce.