Season the salmon
Dry and season the salmon with salt. Heat a nonstick skillet over medium heat, add the oil and heat.
Cook the salmon (if needed)
Add the salmon skin-side down & cook until the skin is crispy, about 4 min. Carefully flip the fish and cook until just cooked through, about an additional 3 to 4 min.
Make salmon salad
Remove to a bowl and peel the skin off and discard. Let the salmon cool. In a medium mixing bowl, combine the salmon, mayonnaise & sriracha.
Mix salmon salad
Use a fork to combine until the salmon is shredded and the mixture is combined. Stir in the green onion. Cover and chill until ready to use.
Cook the rice
Rinse rice with cool water until the water runs clear. Drain and add the rice with 1 cup of water to a saucepan and bring to a boil over medium-high heat or cook in a rice cooker.
Fluff the rice
Reduce the heat to medium-low and simmer until all the water is absorbed, about 15 minutes. Turn the heat off and let sit for 10 minutes. Fluff with a fork.
Assemble the rice bowl
Divide arugula among serving bowls. Top with rice and a scoop of the salmon salad. Top with avocado slices, cucumber, a drizzle of soy sauce and furikake. Serve.