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In a mixing bowl combine sliced cucumber and 1 tsp salt. Toss together until combined. Allow mixture to sit for 10 minutes.
Drain excess moisture, rinse, and firmly squeeze out any excess water.
Transfer back to mixing bowl.
In a small bowl combine rice vinegar, sugar, remaining salt, soy sauce, and sesame seeds. Stir to dissolve sugar and salt.
Pour sauce over cucumbers and toss together to evenly coat. Refrigerate until ready to use.
Place an 8" pan over medium-low heat and add oil.
Once oil is hot, add rice – flattening and pressing down to create an even layer. Raise heat to medium-high.
Fry rice, untouched, for 4 to 5 minutes until rice smells toasted and is browned. Flip and continue to fry for an additional 3 to 4 minutes until the bottom is browned and crisp.
Remove rice from heat and break up into large pieces.
Place all salmon ingredients in a mixing bowl. Gently fold together until fully combined.
Divide rice into two bowls and top with salmon mixture and cucumber salad. Sprinkle with furikake and green onion.