Rinse jasmine rice under cold water until water runs clear. Combine rice, coconut milk, water, salt, and sugar in rice cooker. Cook until fluffy, about 15-20 minutes.

In a bowl, whisk together rice vinegar and sugar until dissolved. Slice cucumber thinly and toss in the mixture. Let sit for 10-15 minutes.

Preheat oven to broil at 550°F (288°C), and position the rack in the upper third.

Pat salmon fillets dry, cut into cubes, and toss with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet.

Broil salmon for 6-8 minutes until opaque and slightly browned.

In a small bowl, combine mayonnaise, sriracha, and lime juice until creamy.

Assemble bowls with coconut rice, salmon, pickled cucumbers, and avocado. Drizzle with spicy mayo and garnish with furikake and chives.