Spray a 12-cup muffin tin. Add ~⅓ cup rice to each and press firmly (use a wet spoon if sticky), covering bottom and sides. Spray tops and bake at 400°F for ~30 minutes until crispy.
Pat salmon dry, place on baking sheet, and pour over teriyaki sauce (marinate if you have time). Broil ~10 minutes, then bake at 400°F for 5–7 more minutes if needed. Flake when done.
For the salad: shave cucumbers into ribbons (stop at seeds). Mix dressing and toss.
Assemble: avocado → flaked salmon → scallions → spicy mayo → sesame seeds.
