Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 3/4 cup of water (or 1 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Halve and pit the avocado(s). Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; season with salt and pepper. Halve the radishes lengthwise, then thinly slice crosswise. Halve the cucumber(s) lengthwise, then thinly slice crosswise. In a bowl, combine the sliced radishes, sliced cucumber(s), sesame oil, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. 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 bowl. When cool enough to handle, remove the skin from the cooked fish. Using two forks, flake the fish into large pieces. Serve the cooked rice topped with the flaked fish, marinated vegetables (including any liquid), and seasoned avocado. Drizzle with the spicy mayo. Garnish with the sesame seeds. Enjoy!

The USDA recommends a minimum safe cooking temperature of 145°F for fish