Combine the rinsed jasmine rice, coconut milk, water, salt, and coconut sugar in your rice cooker. Stir everything together and set it to cook. If using a pot, bring the mixture to a boil in a covered pot, then reduce heat to low and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.

While the rice cooks, mix the rice vinegar and white sugar in a shallow bowl until the sugar dissolves completely. Add the thinly sliced cucumbers and toss to coat. Set aside to quick-pickle for 10-15 minutes.

Position your oven rack about 6 inches from the broiler element, then preheat the oven to broil on high (550°F). In a large bowl, toss the cubed salmon with avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi if using. Make sure every piece is well coated with the marinade.

Transfer the salmon to a light-colored rimmed baking sheet in a single layer. Do not use parchment paper as it will burn. Broil for 6-8 minutes, watching carefully, until the salmon turns golden brown on top and is just cooked through. The salmon should flake easily with a fork and reach 145°F internal temperature.

While the salmon broils, whisk together the mayonnaise, sriracha, and lime juice in a small bowl. Taste and adjust the spice level to your preference. This can be made up to 3 days ahead.

Fluff the cooked coconut rice and divide it among serving bowls. Drain the pickled cucumbers and add them to the bowls along with the broiled salmon and fresh avocado slices. Drizzle generously with spicy mayo and finish with a sprinkle of furikake and chopped chives.