Bring 2 cups of water to a boil. Add in the rice once water is boiling and set to simmer. Cover with a lid for 15-20 minutes.
Then, dice the filet of salmon into 1” chunks. Whisk together rice wine vinegar, sriracha, soy sauce, and red pepper flakes. Pour over the salmon chunks.
Heat a skillet to medium heat and cook salmon until it reaches an internal temperature of 145°F.
While the salmon is cooking, dice jalapeño, green onion, cucumber (use the vegetable chopper if you have one). Slice avocado.
Once the salmon is done cooking, divide the rice between two bowls. Top each bowl with salmon chunks, and vegetables. Drizzle with spicy mayo and enjoy!