Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.
In a medium pot, add the brown rice and enough water to cover by about two inches. Bring to a boil, then reduce heat to medium to keep it at a gentle boil and cook for 20 minutes or until cooked through. Drain through a fine mesh strainer, then transfer to a large bowl to steam off for 10 minutes. Add the coconut oil or olive oil, rice vinegar and salt and toss to coat. Stir in the scallions.
Place salmon on half of the baking sheet.
In a small bowl, mix together the soy sauce or tamari, 1 tablespoon olive oil, sesame oil and ginger (if using). Drizzle half of the mixture over the salmon and rub it all over the salmon.
Add the broccoli to the other half of the pan and toss with remaining 1 tablespoon oil and salt. Bake for 10-15 minutes, depending on the thickness of your salmon, or until the salmon flakes easily.
In a medium bowl, add cucumbers, vinegar, water and salt. Stir to combine and let sit for at least 10 minutes.
Add 2 tbsp of water to the remaining soy sesame mixture. Arrange the salmon, rice, broccoli, cucumber, and avocado slices on your plate. Top with scallions, sesame seeds (if using), nori strips (if using) and drizzle all over with the sesame soy sauce.