Start by preparing the quick pickled onions. Add the cucumbers right to the onion mixture. You can make this ahead of time and store it in the fridge!

Prepare the rice next so it is ready to go.

Cut the salmon into 1-inch chunks. Season all over with salt and pepper and garlic powder, making sure all sides are seasoned.

Heat the olive oil in a large cast iron skillet over medium heat. Add the salmon pieces in a single layer (you may have to do this in a double batch so they all fit). Cook for 1 to 2 minutes until golden brown. Flip each piece of salmon and cook on the other side until golden.

Whisk together the orange juice, water and honey until combined. Pour it right into the skillet and let it bubble around the salmon. Toss the salmon around so it is all coated. Let the sauce bubble for 1 to 2 minutes so it thickens.

Assemble the bowls! Rice goes in first, then add the salmon on top. Add the orange pieces, avocado and then the pickled onions and cucumbers. You can drizzle an extra sauce from the pan on top too!