Rinse 1 cup of rice under cold water until the water runs clear. Cook the rice according to package instructions, typically simmering in 2 cups of water for about 15-20 minutes. Fluff the rice with a fork and set it aside.

Season two salmon fillets with salt and pepper on both sides. Heat a non-stick skillet over medium-high heat, add a drizzle of oil, and sear the salmon for about 3-5 minutes per side until golden brown.

In a medium bowl, combine ½ cup mayonnaise, ¼ cup sweet chili sauce, and 1-2 tablespoons of Sriracha, whisking until smooth and creamy.

Slice 1-2 bell peppers and 1 cucumber into thin strips or bite-sized pieces. Set the prepared vegetables aside.

In serving bowls, place a scoop of fluffy rice, top with a salmon fillet, and layer in the bell peppers and cucumbers. Drizzle the Bang Bang sauce over the top.

Garnish your Bang Bang Salmon Bowls with sesame seeds or green onions. Serve immediately, optionally with lime wedges on the side.