First, get the rice going as this takes the longest. Cook your favorite rice per package directions, I used jasmine rice.
Next, prep the salmon. Drizzle a large sheet pan with olive oil. My salmon still had the skin on so I used a knife to remove the skin. Cut the salmon into bite-sized chunks and set straight onto prepared sheet pan. Sprinkle on garlic powder, and a pinch of salt. I added a pinch of cayenne for heat as well.
Preheat oven to 450℉.
Slice up broccoli florets and toss onto the sheet pan next to the salmon. Drizzle with more olive oil and salt and pepper. If making spicy cucumber salad go ahead and prep this now. If not just slice up the cucumbers. Time to bake! Bake sheet pan for 10-15 minutes depending on how you like your salmon.
While the salmon is baking prep the sauce. In a bowl mix all the sauce ingredients together well. Optional step: If you want the sauce to get thick and "sticky" I would put the sauce in a pan over medium heat for 3-4 minutes and stir constantly letting it thicken before pouring it over the salmon in the oven. If you don't mind a thinner sauce, follow the step below.
After 10-15 mins I pulled out the sheet pan and removed the broccoli, it is done at this point! Pour the prepared sauce over the salmon and toss to coat. Pop back in the oven for 5 or so minutes.
Once salmon is done, remove from the oven. Build your bowl by starting with a base of jasmine rice, top with salmon bites, roasted broccoli, cucumber, pickled red onion, and avocado. Finish with a drizzle of spicy mayo and enjoy!
