To prep the salmon, preheat an oven to 425 degrees. The the salmon filets so they are dry and place on a plate. In a small bowl, combine spices, sugar, if using, and salt. Sprinkle mixture evenly all over salmon and salmon skin. Set aside.
To make the thai basil yogurt, in a medium bowl, whisk together the yogurt and minced basil. Season with salt, to taste; set aside.
To make the cucumber salad, in a medium bowl, whisk together the lime juice, fish sauce, rice wine vinegar, coconut sugar and small pinch of salt. Toss in the cucumber, red onion, thai red chili, if using, and minced cilantro. Set aside.
To cook the salmon, heat 2 Tablespoons of neutral oil in an oven safe skillet. Sear salmon on both sides until a nice crust forms and spices appear blackened, about 2 minutes per side. Transfer to the oven and roast until the internal temperature reaches 125-130 degrees for medium, 5-7 minutes. Set aside to cool slightly.
To assemble, divide rice evenly between two bowls. Top each bowl with salmon, some cucumber salad, and avocado. Spoon thai basil yogurt over the top and garnish with herb leaves.
Notes
These are a great make ahead option because you can reheat each portion or use leftover rice to assemble your bowl. Also try serving over quinoa or pasta.