Preheat oven to 400°F (200°C).
Place salmon on a lined baking sheet and brush generously with teriyaki sauce.
Bake for 10–12 minutes until salmon flakes easily.
In a bowl, mix warm cooked rice with rice vinegar and sugar.
Toss diced avocado with lemon juice to prevent browning.
Combine diced cucumber with soy sauce and sesame oil.
Using a food ring mold or small bowl, press a layer of rice at the bottom.
Add a layer of cucumber mixture over the rice.
Flake baked salmon and press gently over the cucumber layer.
Top with diced avocado and carefully remove the mold.
Garnish with sesame seeds and sliced green onions before serving.
