1. Microwave rice according to package directions.

2. Heat oil in large nonstick skillet over medium heat. Season salmon with salt and pepper. Add salmon to skillet and cook until golden brown, firm and flakes easily with a fork (145°F), 4 to 5 minutes per side.

3. Divide rice into serving bowls. Top with salmon, avocado, cucumber, sesame seeds and seaweed, if using. Drizzle salmon rice bowls with hot sauce and serve.