Preparation

1. Rinse 1 cup of brown rice and cook it according to package directions. Salt the water lightly.
2. While the rice cooks, mix glaze: combine 3 tablespoons honey, 2 tablespoons soy sauce, and 1 teaspoon sriracha in a small bowl. Taste and adjust heat if you like.
3. Pat the salmon fillets dry. Season very lightly with salt and the 1 teaspoon paprika.

Cooking

1. Heat 2 tablespoons avocado oil in a skillet over medium-high heat until it shimmers. Add the salmon and sear for 3 to 4 minutes on the first side until golden. Flip.
2. Spoon half the glaze over each fillet. Cook another 2 to 4 minutes, depending on thickness, until the glaze is sticky and the salmon is cooked through but still moist.
3. While the salmon cooks, slice 1 avocado and chop 1 cup cucumber into bite-sized pieces. Toss them gently with 2 tablespoons olive oil, 2 tablespoons cilantro, and 2 tablespoons lime juice. Season with a pinch of salt.
4. Mix a quick lime mayo: stir 1 tablespoon light mayo with a teaspoon or two of lime juice, a pinch of salt, and a little water to loosen if needed.

Serving

1. To build bowls: spoon rice into bowls, add the avocado-cucumber mix, place a glazed salmon fillet on top, and drizzle the lime mayo. Finish with any remaining glaze if you like a stronger sweet soy flavor.