Rinse the rice in a fine mesh strainer until the water runs clear, using your fingers to agitate the grains to remove the excess starch (this helps make sure the rice doesn’t turn out mushy and gloppy).
In a large dutch oven or pot (with a tight fitting lid), add the sesame oil, scallions, and a pinch of salt. Cook over medium heat until scallions have softened a bit, about 2 minutes, stirring often.
Add the rice and stir it around for 1 minute to coat in the oil. Add the water, 1 cup coconut milk, ginger, and salt and stir to combine. Cover with a tight-fitting lid, increase the heat to high to bring to a rapid simmer, then reduce to low to maintain a gentle simmer (don’t take off the lid - use your ears next to the pot to listen for rapid and gentle bubbling). Simmer for 10 minutes.
Remove the lid and quickly scatter the greens over the rice, then arrange the salmon on top of the greens. Cover again and continue to simmer gently for 15 more minutes, or until the salmon is cooked through.
In a jar with a lid, add the remaining coconut milk from the can, lime juice, almond butter, soy sauce, sriracha, and salt. Shake vigorously until smooth.
If you want to remove the salmon skin - transfer the salmon filets to a plate or cutting board and transfer any greens that are stuck to the bottom of the salmon back to the rice, then peel off the skins (if you’d like!).
Scoop rice and greens into your bowl and top with the salmon. Add cucumber and drizzle everything generously with the sauce. Top with sriracha (if using), the green parts of the scallions, sesame seeds, and a squeeze of lime.