First, make the Sriracha Mayo with Greek Yogurt. Whisk together all ingredients in a small bowl and set aside.
Heat avocado oil in a pan on medium heat. Make sure the pan is hot before putting salmon in. Cook the salmon skin side down (about 5 minutes per side.) If the pieces of salmon are thicker and the middle is taking extra time to cook through, cover the pan with foil.
When the salmon is cooked through, discard any excess oil from the pan. Now, grab a pair of tongs or a fork and flake the salmon. Add the coconut aminos, sesame oil, coconut flakes, sesame seeds, salt & pepper over the flaked salmon. Mix to ensure the salmon is all coated.
Now, it's time to assemble the bowls. Grab 2 bowls and place mixed greens, rice, sliced cucumbers, chopped scallion, chopped cilantro and salmon in each. Evenly distribute the Sriracha Mayo Sauce over the bowls. Top with sesame seeds, if desired and enjoy!