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Begin by getting the rice cooking according to the package directions. If you are using a rice cooker, simply add the rice, along with 2 cups of water and ½ tsp sea salt, and turn to cook.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place the salmon fillets on it, with space between each. Brush the avocado oil on each salmon filet, drizzle the coconut aminos on the salmon, then sprinkle the sea salt and garlic granules over top. Bake for 12-14 minutes, or until the salmon is just cooked through (not bright pink in the center).
In a small bowl mix the avocado oil mayo and sriracha. Add 1-2 tbsp water in and mix until the sriracha mayo is at your preferred consistency.
Build your healthy salmon sushi bowls by adding the cooked rice, sliced cucumber, shredded carrot, green onion, creamy avocado, nori, and salmon into 4 bowls. Drizzle with the spicy sriracha mayo and enjoy this delicious bowl!