Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Quarter the lime. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl and top with the juice of 2 lime wedges; season with salt and pepper. Thinly slice the cucumbers; place in a bowl. Season with salt and half the furikake; toss to coat. Thinly slice the radishes. To make the sauce, in a bowl, combine the soy glaze and the juice of the remaining lime wedges. In a separate bowl, combine the mayonnaise, 1 tablespoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork; stir in the sautéed aromatics until combined.

Meanwhile, pat the salmon dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a large bowl. Wipe out the pan. 

*An instant-read thermometer should register 145°F.

When cool enough to handle, carefully remove the skin from the cooked salmon. Using two forks, flake the salmon into large pieces. Add the sesame oil and remaining furikake; stir to coat.

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Serve the finished rice topped with the dressed salmon, cooked shrimp, seasoned cucumbers, sliced radishes, dressed avocado, and cooked bok choy. Drizzle with the sauce and spicy mayo. Garnish with the crispy onions. Enjoy!