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Put all of the bang bang sauce ingredients in a small bowl and mix to combine. Set aside.
Remove skin from salmon and cut into approx. 1 inch sized pieces. Place in a bowl and season with salt and pepper. Add soy sauce and toss to coat.
Bring a large cast iron skillet to medium-high heat. Add olive oil; swirl to coat the pan. Working in batches so you don’t crowd the pan, add the salmon pieces to the skillet and let cook approx. 2-3 minutes per side or until fully cooked. Remove and set on a plate to rest 5 minutes.
Divide rice between bowls, top with avocado, cucumbers, carrots, salmon and add as much spicy mayo as you want. Garnish with chopped green onions and fresh cilantro. Enjoy!