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Prepare the salmon: In a large bowl, combine the coconut aminos, maple syrup, ginger, sriracha, and sesame oil and mix well. Add the salmon cubes and gently toss to cover with the marinade. Cover the bowl and marinate in the refrigerator while you make the salad and rice (for no longer than 1 hour).
Preheat the oven to 400°F. Lightly coat a 9 x 13-inch baking dish with oil.
Transfer the salmon and marinade to the baking dish. Separate the cubes so they are at least ½ inch apart.
Bake until the centers of the salmon cubes are light pink and opaque or until internal temperature is 145°F, 8 to 10 minutes.
To serve: Divide the rice among four plates. Top the rice with salad and the salmon and drizzle with the remaining sauce. Garnish with sesame seeds.
For the Chilled Cucumber Salad: In a medium bowl, combine the cucumber, green onions, coconut aminos, vinegar, sesame oil, and ginger and mix well. Cover and refrigerate for 10 to 15 minutes to marinate. Serve chilled.
For the Coconut Rice: In a small saucepan, combine the coconut milk, salt, and ¾ cup water. Bring to a boil over high heat. Stir in the rinsed rice, reduce the heat to low, cover, and cook for 14 minutes, stirring once halfway through. Fluff with a fork and mix in the lime juice. Cover until serving.