Cut your salmon into chunks and let them rest in the marinade - the longer, the better, but 15 minutes will work!
Place the salmon down on a hot cast iron with a tbs of olive oil for 2 minutes or so on each side, or until fully cooked through.
In a separate bowl, combine the cucumber, avocado, and sesame oil and salt to taste.
Prepare the rice per the instructions in a large pot (or rice cooker) and enjoy.
