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To make the spicy mayonnaise, in a small bowl, whisk together the mayonnaise, sriracha, tamari, and maple syrup. Set it aside.
To make the salmon seasoning, in a small bowl, whisk together the paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Set it aside.
To make the salmon, heat the oil in a nonstick skillet over medium-high heat. Add the salmon to the pan and sprinkle all of the seasoning over the salmon. Cook, tossing occasionally, until all of the sides of the salmon are golden, about 4 to 5 minutes. Remove the salmon from the skillet and set it aside.
To assemble the bowls, add the rice to the bottom of each bowl. Top it with some cucumber, avocado, and the cooked salmon. Drizzle the spicy mayonnaise on top. Garnish with the green onion and sesame seeds.
Serve immediately or store in the refrigerator for up to 3 days.