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In a small bowl, add salmon cubes, spices, sriracha, and salt and toss until evenly coated
Heat a drizzle of avocado oil in a skillet over medium-high heat
Add salmon pieces to the skillet in a single layer and cook for 3 minutes each side
Toss sliced cucumbers with salt and let sit for 15 minutes to sweat
Drain off excess moisture from cucumbers and toss with apple cider vinegar, minced garlic, sesame oil, honey, chili flakes, and sesame seeds
Assemble bowls by layering sushi rice as the base
Top with spicy salmon, pickled cucumbers, edamame, shaved carrot, green onion, and nori
Drizzle with spicy mayo made from mayo and sriracha
Garnish with sesame seeds and serve with tamari or soy sauce