Prepare the quinoa or rice according to the instructions on the package.
Cut the salmon fillet into small pieces and add it to a medium bowl. Add 100ml soy sauce, 1 tsp toasted sesame oil, and the sriracha to the salmon and stir gently. Allow to marinate while preparing the vegetables.
Thinly slice the cabbage. Place it in a medium bowl and mix it together with salt, and 1 Tsp rice vinegar.
Cut the cucumber in thin strips or cut it into cubes. Place in a medium bowl and mix with 1-2 Tsp rice vinegar, 1-2 Tsp soy sauce, and 1 tsp toasted sesame oil.
Cut the carrots into small pieces. Place in a medium bowl and mix with 1 tsp toasted sesame oil, salt and ½ tsp sesame seeds.
Add the cooked broccoli.
Dice the avocado. Slice the green onions on the bias.
Heat the coconut oil in a large skillet over high heat. When hot, add the salmon and cook for about 30-45 seconds until just cooked. Immediately remove to a clean bowl and add the green onions, a sprinkle of sesame seeds, salt and pepper.
To serve, scoop rice or quinoa into bowls, then top with the vegetables and salmon. If desired, garnish with additional sesame seeds.